Tangy Sweet Potato and Pumpkin Soup

A perfect winter soup to chase away my winter blues. It's wholesome and nourishing and will warm you to the core.

serves 4

What you need

half a butternut pumpkin, roughly chopped

3 average sized sweet potatoes

1 brown onion, finely diced

1 red onion, finely diced

1 litre of chicken stock

1 can of coconut cream

Salt to tastse

Dash of olive oil

Lemon to serve

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What to do

In a large pot, gently cook the onions with a bit of olive oil until translucent.

Pour in the stock, add the pumpkin and sweet potato and bring to the boil. Then simmer on medium heat for about 20 minutes, or until the vegetables are soft.

Add the coconut cream and blend with a bar mix until you have a smooth consistency. Season to taste and then bring back to desired heat and serve with pumpkin seeds, sesame seeds, linseeds and nigella heads. Drizzle the juice of half a lemon in each bowl.

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