Pumpkin, Sweet Potato and Carrot Soup
Created by Paul Crabbe
1 Med Pumpkin (Deseeded, peeled, and cubed)
2 Large Carrots
1 Large Parsnip
1 or 2 Kumara (Sweet Potato)
1 Large Onion
2 Cloves of Garlic sliced
2 Tbs Olive Oil (*sub Veggie Oil)
50 Gms approx butter
1 tsp Ground Cardamom
1 tsp Ground Cumin
1 tsp Ground Ginger
1 tsp Cinnamon
1 tsp Turmeric
Put all above in your stock pot and heat for approx 3 minutes on medium high
Add the following:
1 tsp Salt (approx to taste)
4 Cups Water
2 OXO Chicken Cubes (* sub chicken stock)
1 Tsp Honey
Bring to boil and simmer until all veggies and soft .
Puree in processor or hand mash.
Return soup to stockpot warm and add 2 cups of water (approx to thin soup)
1 Can Coconut Cream adjust seasoning.
Serve with crunchie bread and Enjoy.