Pumpkin Soup with Sweet Potato

Ingredients

• 800 g pumpkin (e.g. butternut squash), peeled and in pieces
• 400 g sweet potato, peeled and in pieces
• 1 large onion, chopped
• 3 cloves garlic, finely chopped
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 liter vegetable broth
• 200 ml coconut milk, plus extra to serve
• 2 tbsp olive oil
• Salt and pepper to taste
• Splash of lime juice (optional)
• Handful of roasted pumpkin seeds, to garnish
• Fresh coriander, to garnish

Instructions

1. 1

   Peel the pumpkin and sweet potatoes and cut them into large pieces about 3 cm. Peel and finely chop the onion and garlic.Heat a splash of olive oil in the soup pot over medium heat. Sauté the onion for about 3 minutes until soft and translucent. Add the garlic and cook for another minute.Add the cumin, ground coriander and smoked paprika. Stir well and allow the spices to cook for 1 minute so they release their aroma.Add the pumpkin and sweet potato to the pan. Pour in the vegetable broth so everything is just covered. Bring to a boil, reduce the heat and simmer gently for 20 to 25 minutes until the vegetables are tender and soft.Blend the soup with an immersion blender until smooth and creamy. Stir in the coconut milk and season with salt, pepper and optionally a squeeze of lime juice.Ladle the soup into deep bowls. Garnish with roasted pumpkin seeds, a thin drizzle of coconut milk and fresh coriander. Serve immediately with crusty bread.