I know there has been a gap in my posts and recipes this last week. I have been a bit under the weather so I decided to minimize everything apart from my regular work and sleep and just get better. While I was unwell I spent some time looking at photos from my autumn trips over the past few years. It made me unbearably homesick for the crunchy leaves and vivid colours of New Zealand autumn and the cold, cozy weather. This is always my favourite time of year, its when I go on the most road trips to scenic places, the apples and pears are delicious and crunchyand all my favourite vegetables are in season, one of these being pumpkin.
Pumpkin soup has been my favourite food since I was weaned. It was my first non milk meal and has shaped what an ideal comfort food looks like for me. Every year I work on tweaking and modifying my soup recipes and this year I introduced a few sister vegetables, sweet potatoes and carrot. I also added one of my most used spices, cardamom, which makes this soup incredibly aromatic and flavorsome. So with out further ado, here is the recipe.
1 Large Orange Sweet Potato
2 Large Carrots
2 Teaspoons of Cinnamon
1 Teaspoon Cardamom
1/3 Teaspoon Chili Powder
2-3 cups Vegetable Stock
Salt + Pepper
Coriander and Coconut Yoghurt to garnish
Slice the pumpkin, potato and carrots into small cubes (about an inch cubed), remove the skin and place in a large pot, covering them with water. Bring the pot to the boil and cook for 20-30 minutes (until the contents are soft and almost fall apart when pierced with a fork). Carefully drain most of the water then add spices, seasoning and stock to the pot using a stick blender to puree the mixture until smooth. Add extra water if a thinner soup is desired (its all about what you like in terms of texture). Before serving bring the soup back up to a boil, so it is piping hot and serve with a swirl of coconut yoghurt and coriander. Enjoy!