This was all that the kids left from last night's dinner. You know when everyone is silent at the dinner table that there's something special going on with the food.
It gives me such a feeling of satisfaction to be able to feed them good, tasty food that they enjoy. And the best thing is that it is so incredibly easy to get such a yummy, smooth, richly coloured result that fills us all up.
It's just a bit of chopping here, drizzling with olive oil there, and sticking in the oven (I always roast the veges for a richer flavour). Later on a few seconds of pouring and stirring. Then just before dinner, a bit of blending, and voila! It's done.
Here's the recipe I used originally. I used to use it as a guide and now I just wing it with a nice pumpkin and sweet potato or two, an onion and a bit of garlic or ginger plus some thyme or rosemary or whatever I have in the garden. It's easier and it means that every time I make it my soup is a little bit different, which I like!
Also, I omit the milk or cream because I usually forget to buy it.
Sweet Potato and Butternut Pumpkin Soup
500 g chopped sweet potato
500 g chopped butternut pumpkin
4 cups of chicken stock (home made is best)
1 medium onion
50 g butter
400 g of Carnation milk OR 400 Coconut cream (garnish with coriander)
1 teaspoon crushed ginger
1 teaspoon crushed garlic
salt and pepper
Method: In a large saucepan or boiler, melt the butter. Add Chopped onion, garlic and ginger - cook till onion is clear. Add other vegetables, mix, cook a few minutes. Then add chicken stock, salt, pepper, bring to boil. Simmer 20 minutes. Cool (a bit) blend. Add in Carnation OR Coconut cream. Return to heat, bring to nearly boiling.
For more intense flavour roast the pumpkin and sweet potato first. Serve in bowl with crusty bread. Add a good dollop of sour cream (or natural yoghurt) and a garnish.