March 09, 2020
Sweet Potato & Pumpkin Soup
This vegan recipe gives you enough servings for 4 people. The average preparing time is around 50 min to 1 hour. Perfect for dinner or for a starter!
Ingredients
-
- 2 big sweet potatoes
- 3 onions
- 4 cloves of garlic
- 2 tbsp grated ginger
- 1 cube of bouillon
- 2 tbsp dried basil
- 1 chili (mild/medium)
- 500-650 ml water
- 1 can coconut milk
- 1 handful fresh basil
- Juice from 1 lemon

How to make it
- Peel the sweet potatoes and pumpkin, and take the skin of the onions, ginger and garlic.
- Cut the onion, chili, garlic, pumpkin (remember to remove the seeds) and sweet potatoes into medium chunks. Then grate the ginger really fine.
- Fill the pot with the chunks of onion, garlic, ginger, chili, sweet potato, pumpkin - then with the water (start with 500 ml, add more if needed to), bouillon and the dried basil. Leave it to boil on medium heat for 25-30 m.
- When the 25-30 m. is up, your boiling veggies should be soft, if not, boil them for a bit longer. Put in the bundle of basil. Take a hand blender and blend the soup until it becomes a creamy purée. Them add the coconut milk and lemon juice and mix it around. The soup should be creamy and thick.
- After a few minutes the dish should be done and ready to eat. Add the dish to a bowl and top it off with some fresh basil - if you prefer it, so can serve it with a bread on the side.
Recipe by: Cæcilie Gade