Roast Pumpkin & Sweet Potato Soup – easy to cook & economical
Half a large grey pumpkin or whole jap pumpkin, unpeeled
1 small pink sweet potato (kumara) peeled
1 large potato peeled
1 large onion
½ teaspoon ground coriander
2 cloves of garlic
2 long rashers of bacon (Optional)
Cut up pumpkin and sweet potato into large pieces, cut potato into smaller pieces. I brush the pieces in olive oil before baking them in the oven at 200°C until soft. Pumpkin easily peeled when cool.
Sautè the chopped onion and garlic, then add chopped bacon if using it.
Put all in large pot with coriander and cover with chicken stock. Top up with water if necessary. Simmer for at least 45 minutes, until all veges are pulped. Add sea salt and ground pepper. Mix to smooth consistency with hand held electric creamer, or mash.
Garnish with chopped Italian parsley.
There is no dairy used, so will keep well in fridge.
*I simmer the carcass of a roast chicken, (cover with water) including skin and any juices from the roasting pan, for 45 minutes and freeze in small containers for my supply of chicken stock. Healthier for children and people on low salt diets; bought stock is very salty