PUMPKIN AND SWEET POTATO SOUP RECIPE AS PROMISED:
500 g of diced pumpkin and sweet potato
200 g diced potato
2 x cloves garlic (minced)
750 ml stock or water (I use just water)
2 large tablespoons of coconut cream
2 tablespoons of desiccated coconut (optional)
2 tsp green curry paste
salt to taste.
Now I am not into gadgets, but I LOVE my KAMBROOK SOUP MAKER.
You bung everything into the KSM and let it do its thing – approx 22 mins all up. perfetto!!
IF you DON’T have one, again bung everything into a big saucepan and cook then blend with a stick blender. Maybe add the coconut cream at the end.
This will keep in the fridge for a week or more…. and improves with ‘fridgering’. (Yes, I made that one up. Like ‘cellaring’ for wine….. but you know what I mean.
buona cucina! buon appetito!