This delicious soup combines the wonderful flavours of pumpkin, kumara, coconut cream and spices, making it subtly sweet and spicy. To me, soup is the ultimate comfort food. It is a satisfying meal on it's own, or can be served as an appetiser.
The health benefits of the vegetables in this soup are endless - dietary fibre, complex carbohydrates, proteins, vitamins, minerals, antioxidants, the list goes on......
Serves 4 mains, 6 appetisers
1 tbsp coconut oil
1 large kumara (sweet potato) peeled and quartered
1/2 small pumpkin, seeds removed, peeled and chopped
4 cloves garlic, peeled and chopped
1 large onion, peeled and chopped
4 cups of good quality stock
1 tbsp mild curry powder
1 cup coconut cream
freshly ground black pepper
Heat coconut oil in a large pan on a medium heat. Add the garlic and onion, saute for two minutes. Add the vegetables and saute for another 5 minutes. Add curry powder and stir to evenly coat the vegetables, saute for a further 2 minutes. Pour in the stock, and season with the garlic salt and pepper to taste, cook on medium heat until tender. Turn heat down to low, stir through the coconut cream. Take off heat right away, as you don't want to curdle the cream. Using a ladle place soup into blender and blend until smooth, alternatively blend in the pan with a stick blender.
Serve with a dollop of coconut cream.