Roasted pumpkin and sweet potato soup
This roasted pumpkin and sweet potato soup is an easy meal packed with Southeast Asian flavours. If you roast the vegetables in advance, you can put it together in no time on a busy weekday.
Servings 2
Ingredients
- 3 cups cubed pumpkin
- 1 cup cubed sweet potato
- 2 tbsp coconut milk
- 2 kaffir lime leaves sliced
- 1 tsp grated ginger
- 2 cups water
- 2 tsp lime juice
- 1 ½ tsp fish sauce
- ¼ tsp turmeric
- ¼ tsp salt more to taste
To serve
- Coriander leaves
- Sliced chilli optional
- Extra coconut milk
Instructions
- Preheat oven to 220°C (200°C fan-forced).
- Place pumpkin and sweet potato in a baking tray lined with wax paper. Roast for 20-30 minutes until nicely browned.
- Heat 2 tbsp coconut milk in a medium pot or saucepan at low-medium heat. Add kaffir lime leaves and ginger and cook for 3-5 minutes.
- Add water and vegetables to the pot. Bring to a boil and blend with a stick blender or in a regular blender/food processor.
- Season with lime juice, fish sauce, turmeric and salt.
- Serve with coriander leaves, sliced chilli and an extra splash of coconut milk.