If I had a dollar for every time I said “I could live on soup”, I am sure I would be eating soup with the Kardashians. It is something that for me ticks all the boxes and has the tendency to make you feel nourished and a little bit virtuous as the good definitely out ways the bad ingredients in most soups. I first had this soup made for me after I had our first baby. My friends and I used to catch up, babes in arms and keep each other sane. Luce made this soup with plenty of spice and heat which counteracted the freezing London temperatures of the day. I never did get the recipe from Luce, but this is my take on it. It can be made with chicken stock if you have it handy or veg stock if you are meat-free. Either way, it is an easy and super delicious soup that once made will be a go-to every time. Don’t be tempted to save time and cook the sweet potato and pumpkin in the pot though, I have tried and it is nowhere near as rich and flavoursome.

Ingredients

  • 1 medium-sized butternut squash
  • 1 large sweet potato
  • 1 large brown onion diced
  • 1 large carrot chopped finely
  • 1 litre of good vegetable stock
  • 3 tablespoons red Thai Curry Paste
  • 2 cloves garlic crushed
  • 1 x 400gm coconut milk
  • Coriander
  • Chilli fresh
  • Sweet chilli peanuts/cashews to serve

Preheat your oven to 200 degrees

On a tray lined with baking paper, place whole unpeeled sweet potato and pumpkin cut lengthways. Lay the pumpkin flat side down on a tray.

Bake for 1.5 hours or until the potato and pumpkin are soft and caramelised.

Remove from oven and allow to cool 

In a large pot saute diced onion, in a splash of olive oil until translucent.  Add the garlic and Red Thai curry paste and stir until fragrant.

Add carrots and stock and simmer until the carrots have softened.

Turn heat down to simmer.  Scoop the flesh out of the pumpkin and sweet potato and add to the soup mixture.  Add the coconut milk a little at a time then remove from heat and leave the lid on the pot for around 10 minutes. Season to taste. Blend with a stick blender until smooth.  Garnish with fresh coriander, finely sliced chilli and sweet chilli nuts. 

This soup can be made in advance and the sweet potato and pumpkin baked at a convenient time when you already have your oven on!  The sweet potato and pumpkin can be stored in the fridge for up to a week and used when needed.