Ingredients
- 1 small pumpkin (about 1kg)
- 1 medium sweet potato
- 1tbs vegetable oil
- 1tsp ground ginger
- 1tsp paprika
- 1tsp ground coriander
- 1tsp chilli flakes
- Sea salt and black pepper
- 1tsp vegetable oil
- 1tsp paprika
- 1 onion, diced
- 2 garlic cloves, sliced
- 1 thumb-size piece of ginger, peeled and grated
- 650ml chicken or vegetable stock
- 2tsp honey
- 250ml coconut milk
- 1tbs of natural yoghurt
- Preheat the oven to 190 degrees. Peel the pumpkin, cut in half and scoop out the seeds, setting them aside to be used as garnish. Chop the pumpkin into small cubes and place in a bowl, then peel and chop the sweet potato, and place in the same bowl as the pumpkin pieces. Add the vegetable oil, ground ginger, paprika, coriander, chilli flakes and a good pinch of salt and pepper to the bowl and stir well to evenly coat.
- Spoon the pumpkin and sweet potato pieces on to an oven tray, then place in an oven and roast for 40 minutes until soft (stirring after 20 minutes).
- To prepare the garnish, rinse the pumpkin seeds, then pat dry with some kitchen paper. Place the seeds in a small bowl and add the vegetable oil, paprika, salt and pepper and stir with a spoon. Scrape the seeds on to a small baking tray and roast in the oven for 10-12 minutes until nicely toasted, then remove and set aside to be used as a garnish for the soup.
- When the pumpkin and sweet potato is roasted and soft, remove from the oven. Heat a saucepan and add the oil. Add the onion, garlic and ginger and cook for 10 minutes on a low to medium heat until softened. Add the vegetable stock and roasted pumpkin and sweet potato and increase the heat until it boils, then lower the heat and simmer for five minutes.
- Remove from the heat and add the honey and coconut milk, then blend with a soup stick blender. Check the seasoning and season with more salt and pepper if needed.
- Ladle into bowls, then garnish with a drizzle of yoghurt and a spoon of the toasted pumpkin seeds.
