Wow this year is turning out to be a busy one. I don’t know if time is just going faster or the quickening of time is a by product of getting older. I think we just get busier as life goes on and I imagine it will slow down significantly at the end. Maybe that’s how it’s meant to be? So we can spend our last days (if we’re lucky) enjoying the slow pace of the life, watching, thinking.. Of-course by the time we get to old age we may have forgotten how to enjoy anything at a slow pace and criticize our quality of life in comparison to the fast paced vigor of our youth. Who knows.
One way to slow down time for a moment is to cook, like colouring in or going to the gym, cooking takes your attention and energy and focuses it on one thing. Maybe that’s why i enjoy it so much. Although I hate the washing up.
Tonight to distract myself and to take my mind of the impending law assignment that’s due in a few days, I made Pumpkin and Sweet Potato Soup.
Roast Pumpkin and Sweet Potato Soup Ingredients
- 1/4 of a medium sized kent pumpkin
- 1/2 a butternut pumpkin
- 2 medium sized brown onions
- 2 medium sweet potatoes
- 2 vine ripened tomatoes (roughly chopped)
- 6 cloves of garlic (chopped)
- 1 tablespoon of dried basil
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 tablespoon of vegan dried stock powder (I use Massels)
- 2 table spoons of olive oil
- 1 teaspoon of brown sugar
- 300ml coconut cream
- 3-4 cups of water
- Roughly chop the pumpkin and sweet potato, and quarter the onion.
- Place the chopped veg into a large casserole dish and coat with the olive oil, place in the oven at 220° (fan forced) and roast the veggies for around 40mins, or until they are tender and soft.
- Place tomatoes in a large saucepan with a little bit of water and cook on medium heat, stirring till the tomatoes breakdown (around 10-15mins).
- Next, to the tomatoes add the stock, salt, basil, garlic and pepper.
- Next (once they are ready) add the roast veggies to the saucepan, stirring them through the tomato sauce and using a wooden spoon to breakdown the pumpkin and sweet potato to create a mash. The onion won’t break down the same way, it’s OK to leave the onion in bits.
- Finally stir in the coconut cream, sugar and water (only use as much water as you feel necessary, how thick/runny do you like your soup?).
Serve! I had some freshly squeezed lemon on top of mine.
Health and Happiness,
2 thoughts on “Roast Pumpkin and Sweet Potato Soup”
my all time favourite soup
It’s very moreish 🙂