Sweet potato and Pumpkin soup with coconut And roasted peanuts

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

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A wonderful pairing of flavours, luxurious and decadent from the coconut cream, this sweet potato and pumpkin will keep you warm. And it’s super easy to make. A good option for batch cooking, and freezing, ready to warm and serve at any moment.

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Ingredients

2 tablespoons salted butter

1 medium onion, chopped

4 cloves garlic, minced

1 tablespoons minced fresh ginger

2 cups diced sweet potatoes

1 cup canned coconut milk

2 cups canned whole San Marzano tomatoes

1/2 cup canned pumpkin

2 cups good quality chicken stock (vegetable stock if plant-based)

1 tablespoon honey

1/2 cup peanut butter

1/4 cup fresh lime juice

Sea salt and cracked black pepper, to taste

Chopped roasted peanuts, to garnish

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Preparation

In large heavy saucepan, melt butter over medium-high heat. Add onion and cook until golden, about 5 minutes; add garlic and continue to cook for 1 minute. Add ginger and sweet potatoes and cook for another 10 minutes. Add coconut milk, tomatoes, pumpkin purée, stock and honey. Bring to boil; simmer for 30 minutes or until sweet potatoes are tender. 

Pour half of the soup into large bowl and purée with hand blender; return soup to saucepan. Add peanut butter and lime juice. If soup is too thick add 1/4 cup water. Heat through and season with salt and pepper. Ladle into bowls and sprinkle with chopped peanuts. Season with salt and cracked black pepper. Serves 4.