We are fortunate to share this delicious recipe from Shakti Grace. This Pumpkin and Sweet Potato Soup recipe is from her food delivery company called Nourished + Nurtured.

The soup is a rich, creamy Asian inspired soup that can be enjoyed by the whole family. I didn’t have lemongrass powder so I used one stem of fresh lemongrass that was added to carrot and onion mixture. I also added coconut milk in place of a cup of water at the end.

INGREDIENTS:

Approx. – 6 x 400 gram serving

• 500 gram Pumpkin, peeled chunks
• 800 gram Sweet Potato, peeled chunks
  (rub with coconut oil and coriander and lemongrass powders – 1 tsp mixed)
• 150 gram Carrot cubed (approximately 1-2 carrots)
• 1 large Turnip peeled, cubed
• 150 gram Onion, chopped (1 medium onion)
• 10 gram Garlic, chopped ( 3 gloves)
• 10 gram Ginger, chopped
• 2 Coriander Root + Stem chopped
• 5 Fresh Kaffir Lime Leaf Spine removed – shredded finely
• 1 1/2 tsp Coriander Powder
• 1/4 -1/2 tsp Lemongrass Powder
• 1 Tbls Vegetable Stock Paste – heaped spoon or to taste
• 6-10 cups Filtered Water to desired consistency
• 1/2 tsp Black pepper ground
• Handful Coriander Leaves

PROCEDURE:

1. Roast Pumpkin and Sweet Potato, with sprinklings of Lemongrass powder and Coriander powder over the root veggies mixed with coconut oil.
2. Sweat Carrot, Onion, Garlic, Ginger, Coriander Root, Kaffir Lime, Spices until soft and fragrant in Coconut Oil
3. Add Turnip, Roast Veggies, Water and Paste
4. Simmer – Cool – Puree – add Handful of Coriander Leaves and blitz quickly again.
5. Add water to desired consistency