I thought it was about time I put something else savoury up here incase people start believing I exist simply on cake, cookies and pizza.... which of course I do, but is totally beside the point! JOKING! Anyhoo....
.... here is a recipe I just whizzed up last night after my inspirational (cooking wise) weekend down in Margaret River.
Sweet Potato, Pumpkin & Ginger Soup
1/2 leek, washed and sliced
1 butternut pumpkin, peeled and chopped into large pieces
2 sweet potatoes, peeled and chopped into large pieces
750ml to 1L GF vegetable stock (Massel)
1-2tablespoons fresh ginger, peeled and sliced*
pinch (or two) of cayenne pepper*
milk (omit for soy, coconut or rice milk if lactose intolerant)
butter for frying (use oil if dairy free)
Melt a knob of butter in a heavy based pan (we're le Creuset fans at my place) add leeks and stir, cover and cook until they are transparent; careful not to burn!
Add pumpkin, sweet potato, stock, ginger and pepper and simmer, covered for 30minutes. Uncover and continue cooking until the veggies are soft to reduce the liquid.
Once cooked through allow to cool before blending.
*At this stage I would test the stock to see whether or not it needed more ginger or pepper and add according to ones taste, remembering that these flavours generally come through after eating/swallowing and you don't want it to spicy!
Spoon batches of soup into blender making sure there is enough stock to whip it up to a smooth thick shake like consistency. You will need to scrape the sides down to ensure it is smooth. Pour into a large bowl. Continue with batches until the whole soup is done.
Now you can decide on the consistency (thick vs milkshake) when you are blending by adding more or less of the stock, if like me you have reduced the stock enough through cooking that it creates a perfect thick shake consistency you can add milk and blend to the correct consistency for you liking.
I love that this is so simple to make and great as a bit of a colds kicker with the ginger in. I served mine foccacia, yum! I think my next soup effort will be minestrone as I've never made one before and figure its a great excuse to buy the Ogran Animal shaped pasta... he he he....
This made enough for four - five generous servings however it really depends on the size of the pumpkin and sweet potato's you put in to begin with as they really do differ in size and unfortunatley I didn't take any pictures! (sorry)