Pumpkin and Sweet Potato Soup with Cilantro

Pumpkin and Sweet Potato Soup

I first had a soup very like this at a restaurant in Adelaide when it was called The Red Ochre Grill.  Here I had Tom Ka Gai for the first time (another favourite).  I can see that their menu has of course moved on significantly since then – now called The Red Ochre Barrel and Grill, but today I’d like to share my take on the Pumpkin and Sweet Potato Soup.  Now a firm family favourite recipe.

Pumpkin and Sweet Potato Soup

The soup for vegan and winter soup lovers alike.  The sweet potato gives this warming soup a different dimension.

Prep Time
15 minutes
Cook Time
25 minutes
Servings
4
Category

Soup

Cuisine

Australian

Ingredients

  • 1 Butternut Pumpkin, cut into pieces and seeds removed. If you can’t peel butternut pumpkins see directions below, otherwise peel.
  • 1 Sweet Potato, peeled and cut into quarters
  • 1 Potato, peeled and quartered
  • 1 Onion (brown, white or red as you prefer), peeled and sliced
  • Chicken or vegetable stock to cover the vegetables
  • 1 400ml tin of Coconut Cream
  • Salt to taste
  • Pepper to taste
  • A bunch of Cilantro

Directions

  1. Bring the stock to boil in a large pot and add your vegetables. Simmer until they are cooked through and remove from the heat. Pour your stock into a pyrex/heatproof bowl.
  2. When the pumpkin has cooled, remove the skin unless you are able to peel butternut pumpkins, in which case Bravo!
  3. Zap your vegetables until smooth with food processor/bamix etc.
  4. Your vegetable go back into the pot. Stir the stock back in until at about the right consistency and bring to simmer. Stir in the coconut cream and simmer for about 10 minutes, stirring from time to time.
  5. If your soup is too thick (which is why I add a potato), either add some more stock or cooking cream to thin it. If too watery, let it simmer for a little longer but ensure it doesn’t catch on the base of your pot.
  6. Add a little salt and pepper to taste.
  7. Serve and garnish with the cilantro
  8. This goes very nicely with sourdough and salty butter or nut butter if you prefer.
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