Vegan Pumpkin & Sweet Potato Soup
It was 5 degrees at my place the other day! 5 degrees in May!!! Nothing makes a soup more tasty than cool weather, a cosy fire and warm hugs. That last bit is ESSENTIAL! Do not make or eat this soup without hugging a minimum of one other person! Even yourself!
Ingredients
- Pumpkin – however much you would like
- Sweet potato – ditto
- Water – however much you need to blend into a soup
- salt & cracked pepper to taste
- coriander / shallots or something else pretty and green to garnish
- a drizzle of tamari or soy sauce
Method
- Chop the pumpkin and sweet potato in medium chunks. (I once learned a most brilliant way of getting into a pumpkin – take your pumpkin and go outside, find a good patch of cement or driveway, raise the pumpkin above your head and throw the pumpkin directly down on the ground. This easily smashes it open into more manageable pieces all ready for you to chop up! It’s a bit messy but loads of fun! Also very good for releasing any stress, anger and frustration related to opening pumpkins or anything else in your life for that matter…)
- Cook the pumpkin and sweet potato in any way you choose – boil, steam or bake – it all works out equally yummy. (You can also scoop out the pumpkins seeds, splash a little tamari on them and roast them for an awesome snack or to further garnish the soup!)
- Boil some water.
- When the pumpkin and sweet potato are soft and perfect put them in a big pot.
- Pour some of the boiling water over the pumpkin and sweet potato.
- Use a hand blender to get the perfect soupy consistency for you – add more water as needed.
- Taste it. (Now would be a good time to hug someone.)
- Add salt and pepper to taste. (Now too.)
- Stir well and pour into soup bowls.
- Garnish, add the drizzle and serve. (This is another good place to add in that hug or hugs.)
Bon appetit!