Are you looking for a tasty yet healthy dinner option as the months start to get cooler? Well here you go! It’s low GI, deliciously creamy and absolutely perfect for your winter lunches or dinners. This soup is super easy to make and is definitely one of the most flavour packed meals you can enjoy.
The combination of curry powder and coconut milk really give it a deliciously unique taste that will have all of your guests asking for seconds!
Ingredients
- 1 tbsp oil
- 2 onions medium diced
- 1 garlic clove crushed
- 1 tsp curry powder
- 400g pumpkin diced
- 200g sweet potato peeled diced
- 1L vegetable stock (liquid)
- 200g coconut milk
- 1 pinch salt and pepper to taste
- Cream, to serve
- Parsley, to serve
Method
- In large saucepan, heat oil over medium heat. Fry onion until transparent. Add garlic, curry powder, pumpkin and sweet potato. Stir and fry for one minute.
- Add stock. Leave to simmer while covered for 20 minutes. Leave to cool slightly. Use a hand held blender to beat mixture together until completely smooth.
- Move back to stove over medium heat. Add coconut milk. Heat to just before boiling but do not let boil. Add salt and pepper to taste. Transfer to serving bowls. Drizzle a dash of cream over each serving. Top with parsley to garnish. Serve hot.