Sweet Potato and Pumpkin Soup

Now I know this is not one bit a raw creation, but I cooked it up yesterday and it's just too tasty not to share this simple recipe.  💕 Warming the heart and soul 💕

I'm sure everyone has a stack of cook books they hardly ever use sitting on the shelf.  I have a very well worn book that was given to me many, many years ago, with loads of Aussie homestyle dinners and baked treats. Classic Country Collection, written by Lady Flo Bjelke-Petersen, wife of one of Queensland's Premiers a few years back now.  I have drawn upon her Pumpkin soup recipe and modified it to suit my tastes for the moment. 

Warm and nourish with this one.

Ingredients:
30g butter
2 onions
1 kg pumpkin (chopped)
half a medium sized sweet potato (approx 300g)
750ml vegetable stock
1 cup milk
salt and pepper
1 tsp. favourite curry blend (optional extra)
chopped parsley for garnish

Method:

Chop the onions set aside.  Peel and dice the pumpkin and sweet potato and set them aside.

Gently melt the butter in a large pot and cook the onions until they are a rich golden colour, watching and stirring regularly so they don't burn. Add the curry blend if using, and stir for a minute, releasing those flavours.  Add the pumpkin, sweet potatoes, vegetable stock and milk.  Cover and bring to the boil, simmering until veges have softened. About 25-30 minutes. 

Take off the heat and allow to cool for 5-10 minutes. Then blitz with a stick blender, or pop in your blender, blending until smooth and silky.  Taste and add a little salt and pepper to achieve your desired taste.

Serve with a sprinkle of fresh parsley and a little freshly cracked pepper for garnish.

  

(Any leftovers can be frozen and used for a quick meal down the track some time.  Perhaps freeze in small portions so you can just thaw enough for one meal at a time.)

Enjoy 💖 Shaz