Pumpkin and Sweet Potato Soup


  • 1 tablespoon oil
  • 2 medium onions, diced
  • 1 clove garlic, crushed
  • 1 teaspoon Keen's Traditional curry powder
  • 400 g pumpkin, diced
  • 200 g gold sweet potato, peeled and diced
  • 1 L vegetable stock
  • + 2 more ingredients
    • 200 mL Carnation light coconut milk
    • Salt and pepper

1. Heat oil in a large saucepan and fry onion until transparent. 2. Add garlic, curry powder, pumpkin and sweet potato. Stir and fry for another minute. 3. Add the stock and simmer while covered for 20 minutes. 4. Let cool a little and blend with a stick blender. 5. Return to stove and add th...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network