Description
This pumpkin sweet potato soup is a super flavourful soup that’s perfect as a starter for Christmas dinner. But also to just eat for lunch or dinner.
Ingredients
Scale
- 500 g (4 1/3) Japanese pumpkin (also called kent or kabocha), cubed
- 300 g (1 1/2 cup) sweet potato, peeled and in cubes
- 200 ml (7 oz) coconut milk
- 1.25 – 1.5 litre (5-6 cups) vegetable or chicken stock (make sure you use stock that is low FODMAP)
- A pinch of cayenne pepper
- ½ tsp powdered paprika
- ¼ tsp oregano
- Pepper and salt
- Hand blender
Instructions
- Pre-heat the oven to 220 degrees Celsius (425 degrees Fahrenheit)
- Cover a baking sheet with baking parchment. Put the sweet potato and pumpkin cubes on the baking sheet and drizzle them with some olive oil. Bake them in the oven for 25 minutes.
- Heat some oil in a soup pan and add the pumpkin and sweet potato cubes. Add 1.25 liter stock and bring to boil.
- Leave the soup to boil on medium heat for about 20 minutes.
- Use a hand blender to make the soup into a smooth mixture and season with cayenne peper, powdered paprika, oregano, pepper and salt. Add some extra stock if the soup is too thick.
- Finally add half of the coconut milk and heat through.
- Serve the soup in glasses and use the rest of the coconut milk for garnish.
- Prep Time: 60 min
- Category: Starter
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/6)
- Calories: 118
- Fat: 6
- Carbohydrates: 13
- Fiber: 1.5
- Protein: 2