2pumpkins (or squash)Medium sized. You can reduce the quantities if you want to make less.
2medium sized sweet potatoes
1large onion
1finger size piece of ginger
1turmeric rootBetter to use the root if you can find it. I get mine at Tesco or Ocado.
300mldouble creamYou can use a cream alternative like Oatly or cashew milk
Saltto taste
Home made hot sauceto taste (optional)
Dashground cuminto taste (optional)
Instructions
Peel pumpkins. This may seem tricky but with experience it gets better. I now use a standard potato peeler which does the job (peel away from you lengthways). Cut the pumpkin in half (be careful with the knife), then quarters. Scoop out the seeds.
Chop pumpkin into half inch slices and put in the oven to roast for 35 minutes or until it gets colour and you can smell that lovely flavour.
While pumpkin is roasting, slice sweet potatoes, and chop onions, ginger root and turmeric root and set aside.
When pumpkin is finished roasting, remove from oven and set aside.
In a large pot/pan heat a few tablespoons olive oil and add onions, ginger and turmeric root. Saute for a few minutes until the onions get a little colour.
Add in the roasted pumpkin slices and sliced sweet potatoes. Add the cream and cover partially with a lid on a low to medium heat. Monitor to make sure it doesn’t tip over. At this point I tidied the kitchen and did other bits while the magic happened. Add a little water (half cup) if needed.
When the sweet potatoes are soft to mash, use a hand blender to whizz everything. Add salt, ground cumin and hot sauce to taste. You might be tempted to add lots of water but be careful not to add too much as the richness of this soup is in its thickness too.
Recipe Notes
This soup has alot of stretching power ha, meaning you could feed a multitude with it! I’d freeze some but I used it for work lunch all that week, and shared with friends. If you want to do a smaller batch, just halve everything, but I’d still be liberal with the ground ginger as this is important.
