There’s nothing I love more than a piping hot bowl of soup on a chilly day. This recipe couldn’t be any easier and the result is a super creamy, delicious soup that our whole family can enjoy.

INGREDIENTS

1 onion chopped
1 knob of ginger grated
1.2kg pumpkin
1 sweet potato
2 potatoes
1 can organic coconut cream
Coconut oil or extra virgin olive oil for cooking
Coriander to taste
(Optional to add some chilli if you like a hint of spice!)

METHOD
1: Preheat oven to 180 degrees.
2: Peel and chop pumpkin, sweet potato and potatoes into even-sized chunks and place on a lined baking tray. Drizzle with oil. Roast veg for 30-40mins until soft.
3: Once veg has finished roasting, dice the onion and sauté with ginger in some coconut oil. (Add chilli here if desired)
4: Add roasted veg and cover with 1L of chicken stock.
5: Bring to a simmer. Add coriander and coconut cream and stir to combine.
6: Using a stick mixer or high speed blender, blend until smooth.
7: Serve with a coriander garnish.

Enjoy x