Monday, May 11, 2009

Monday -Thai style pumpkin and sweet potato soup

You will soon realise that I am not huge on exact measurements. I make most meals for two sometimes with the intention of having enough leftover for one for lunch.

Tonight I decided to make my pumpkin soup which I had made twice before. The original recipe came from which is a favourite of mine. Heidi Swanson is an American based all round clever person who creates mouth watering vegetarian and vegan recipes. I first made it for my Mum and Dad and enjoyed it so much thought it was time to take home. Second time round I didn't have enough pumpkin to make a whole soup so used some sweet potato. The mistake I made that time was that I used too much chilli powder when roasting the veggies. It resulted is a tasty but far too hot soup.

So, tonight I decided to try again, this time sans chilli powder. I hope you enjoy.

3 handfuls of sweet potato cubes
3 handfuls of pumpkin cubes ( I used butternut tonight but each time have used whatever was in the fridge )
1 can light coconut milk or cream
olive oil
rock salt
sweet chilli sauce to taste ( I used about 2 tsp tonight and it had a good amount of heat )

Pre heat oven to 210 degrees Celsius

Spread sweet potato and pumpkin cubes on an over tray with baking paper.
Coat veggies in generous amounts of oil, sat and pepper.
Bake in hot over for approx 1 hour. The veggies will be ready when they are almost to the point of falling apart and lovely and sticky.
In a blender put roasted veggies and coconut milk and puree. Add sweet chilli sauce to taste.

This makes a lovely bright orange soup that is very thick ,creamy with tiny pieces of pepper and caramelised veggies.


1 comment:

  1. I like the sounds of this! I have a bag of sweet potatoes in my cupboard just begging to be eaten, and my organic vegetable box delivery box tomorrow which should include a pumpkin from prizes for guessing what my dinner is tomorrow night!