Sweet Potato and Pumpkin Soup

Ingredients

2 tbsp. ghee/coconut oil

2 onions

1kg pumpkin (chopped)

Approx. 250g sweet potato

750ml vegetable stock

1 cup almond/soy milk

½ to 1 tsp. fav. curry blend

Pepper & a pinch of Himalayan salt

Method

Chop the onions set aside.  Peel and dice the pumpkin and sweet potato and set them aside.

Gently melt the ghee/coconut oil  in a large pot and cook the onions until they are a light golden colour, watching and stirring regularly so they don't burn. Add the curry blend if using, and stir for a minute, releasing those flavours.  Add the pumpkin, sweet potatoes, vegetable stock and almond/soy milk.  Cover and bring to the boil, simmering until vegetables have softened. About 25-30 minutes. 

Take off the heat and allow to cool for 5-10 minutes. Then blitz with a stick blender, or pop in your blender, blending until smooth and silky.  Taste and add a little salt and pepper to achieve your desired taste.

Serve with a sprinkle of fresh parsley for garnish.  Any leftovers can be frozen and used for a quick meal down the track some time.  Perhaps freeze in small portions so you can just thaw enough for one meal at a time.

Hope you enjoy this one as much as I do.  I love it! ♡ Shaz