This delightful concoction owes its sublime flavor to coconut milk. Be prepared for autograph signing and hysterical requests for the recipe after your companions devour this mellifluous soup – heaven.
The recipe below serves four moderately hungry people if they have one medium-sized bowl each. It will serve two ravenous people if they have two large bowls each, although I can’t guarantee it. Double the quantity if you value your life as a dinner-party host.
1 small Kent pumpkin (or half a medium one) seeds removed and then peeled and chopped roughly
2 medium sweet potatoes, peeled and chopped roughly
1 onion, peeled and roughly chopped
2 small carrots, sliced (I don’t peel carrots)
1 clove garlic, peeled and chopped
2 vegetable stock cubes (the best I’ve used are Vogel’s Plantaforce, but use any good quality vegetable stock cube)
400 mls of coconut milk
1/2 teaspoon of salt (you may like to add more if you think it needs more flavor)
Approximately 3 to 4 cups of water (filtered, if possible). You don’t want too much water in this soup or the consistency will be too runny. You also don’t want it too thick. Use your intuition.
This bit’s easy: Throw the lot into a medium-sized soup pot and bring to the boil. Then, simmer for about 30 minutes, or until the vegetables are soft.
Grab your blender and blend the soup until it’s nice and smooth.
Garnish with finely chopped parsley.
Prepare for celebrity – chef status.