Fusion Pumpkin Soup With Coconut Milk and Ginger

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READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 220 degrees celsius.
  • Peel the sweet potato and wrap it in baking paper and then cover in foil so no paper is exposed.
  • Place the sweet potato, garlic clove with skin on, onion with skin on and pumpkin (cut in half) with skin on in a non-stick roasting pan with a drizzle of olive oil.
  • Roast in the oven till all tender. Approximately 45 minutes.
  • Remove from the oven and once cooled remove the skin of the garlic, onion and pumpkin. Also removing foil and baking paper from the sweet potato.
  • Place a drizzle of olive oil and all the roasted ingredients in a saucepan or dutch oven on the stove with medium heat.
  • Add the remaining ingredients to the pot as well - stock, coconut milk, finely chopped ginger and chili and spices.
  • Stir together and watch for 5 minutes.
  • Once combined use a hand stick blender or similar to puree the ingredients.
  • Enjoy!
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