PUMPKIN AND SWEET POTATO SOUP
Ingredients (makes 5 servings)
700-800g organic butternut pumpkin (or squash if you’re from North America)
500g organic sweet potato
2 organic onions
1 tbs organic extra virgin olive oil
1 litre organic chicken broth (see chicken broth recipe)
1 tbs organic cumin seeds
Salt (unrefined sea salt or himalayan)
Fresh organic coriander
1) Preheat oven to 176ºC. Peel potato and pumpkin and dice into 2-3cm cubes. Chop onions
2) Line baking tray with baking paper. Spread pumpkin, potato and onions onto the tray. Drizzle with extra virgin olive oil and scatter cumin seeds. Bake for 45 minutes or until golden brown, turn once.
3) Bring the broth to a boil. Once boiled lower heat and add potatoes, pumpkin and onions. Use a stick blender to puree into a soup.
4) Season with salt and pepper and garnish with fresh coriander.