Name: anti-inflammatory pumpkin & sweet potato soup Recipe
Ingredients: 2 brown/yellow onions; 1 tablespoon olive oil See Note 1; 550 gm pumpkin See Note 2 and 4; 550 gm sweet potato See Note 2 and 3; 1 teaspoon ground cinnamon; 1 teaspoon ground cumin; 4 cups (1 litre) vegetable stock; salt and pepper to taste; coconut cream, fresh herbs, toasted pumpkin seeds

Ingredients

2 brown/yellow onions
1 tablespoon olive oil See Note 1
550 gm pumpkin See Note 2 and 4
550 gm sweet potato See Note 2 and 3
1 teaspoon ground cinnamon
1 teaspoon ground cumin
4 cups (1 litre) vegetable stock
salt and pepper to taste

Optional Garnishes:

coconut cream, fresh herbs, toasted pumpkin seeds

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Instructions

Peel and finely slice onions.
Peel and cut pumpkin and sweet potato into small cubes.
In a large saucepan over a medium heat, cook onions in the oil for a couple of minutes.
Add the sweet potato, pumpkin, and the spices. Stir until well coated. Cook for 1 minute.
Add vegetable stock and simmer for 20-25 minutes, or until vegetables are tender.
Use an immersion blender, food processor or blender; blend the soup until it is smooth. See Note 5.
Make sure the consistency is to your liking – add a little extra stock or water to thin the soup out if you wish.
Optional – drizzle the soup with coconut cream or a garnish of your choice; fresh herbs or pumpkin seeds are great options.