Gabriele Wolf PhD ND
Pumpkin - Sweet Potato Soup
2 Sweet Potatoes
2 Garlic Gloves, minced
Broth (vegetable, chicken or beef)
3 inch ginger
Some Pumpkin seeds to garnish
Wash and peel onions, pumpkin and sweet potato’s, then cut them into cubes.
Fry the cubed vegetables in coconut oil (1-2 tablespoons), add minced garlic.
After a minute or two add broth ( a good measure is 2-3 inches above the vegetable)add salt, pepper and curry powder and simmer until the pumpkin and sweet potato’s are soft.
Add some coconut cream and purée to a creamy soup.
Garnish with pumpkin seeds
Good to know:.
Pumpkin is an excellent source of beta carotene, an antioxidant that converts to vitamin A which is essential for eye health. It also contains a good amount of Vitamin C and Pumpkin is a good source of vitamin E, riboflavin, copper, and manganese. You will also benefit from smaller amounts of iron, magnesium, phosphorus, and folate.
Sweet potatoes are especially high in vitamin A and potassium. They also provide some calcium, iron, magnesium, and folate. The anthocyanin’s in sweet potatoes are associated with anti-inflammatory effects that reduce the risk of heart disease.
What a healthy and yummy autumn treat!