Sweet potato and Pumpkin Curry and Ginger Soup

I feel very zen when there are a few bowls of soup in the freezer ready to defrost for an easy immediately satisfying meal anytime family or friends pop in.  My sweet potato soup is packed with lots of great flavours and nourishing goodness - and smells amazing.  Change the amounts of chilli and curry powder to suit yourself.  I like mine to have depth of flavour and spice without eye-watering burning chilli heat.  Plus it is dairy free and vegetarian.

   TIPS & HINTS  It freezes and defrosts best in small portion sizes - I like to pour some into freezer bags held in small plastic containers.  knot the bag, pop plastic boxes containing the knotted freezer bags into the freezer. The next day remove the plastic boxes and store the freezer bag soups in the freezer until ready to defrost.  Just remember to defrost in a container as some freezer bags leak when thawing. 

Take the opportunity to have some roasted sweet potato and pumpkin chunks on hand ready for soup making.  Roast as described below and save in freezer-safe bags in your freezer.  Always great to have on standby and easy to prepare when using the oven on other cooking days.
                                 Enjoy!   Colleen

Sweet potato pumpkin curry ginger soup by Feed Your Inner Cook

pumpkins for Sale in Stanthorpe Qld.  Feed Your Inner Cook

Ingredients

This is a very flexible recipe – add a bit more of what you like. 

I prefer to make a big batch so I can freeze portions for later. Also, if it is a little too thick when finishing cooking, just add a dash of boiling water from the kettle and stir in until smooth. Easy!

2 large sweet potatoes – peeled and cut into chunks

½ large kent pumpkin – peeled and cut into chunks

2 red onions – peeled and quartered

4 garlic cloves – leave in the skin

1 ½ tablespoons ground turmeric

2 teaspoons freshly ground black pepper

2 tablespoons madras curry powder  OR   1 -2 tablespoons your favourite curry powder

½ - 1 tablespoon Oil.  - something suitable for roasting

Big knob of ginger (about two thumbs size).  Clean the skin but keep the peel on.  Cut into slices

2 teaspoon ground cumin

2 teaspoon ground coriander

1 -2 teaspoon ground ginger (depending on your preference)

1 -2 teaspoon dried chilli flakes (depending on your preference)

Now : taste the roasted pumpkin, if needs more curry oomph:

If you want, add another teaspoon or more of curry powder/turmeric /pepper

1 litre salt-reduced stock.  Vegetable or Chicken,  your preference.

1 – 1½  handfuls dried red lentils (more if too runny- in 20mins lentils thicken the soup)

400 ml tin coconut milk and water from rinsing tin

Boiling water from a kettle

Extra salt and pepper to taste

Chopped coriander or parsley - good handful

Toasted pumpkin seeds (pepitas) to serve

Method

Preheat oven to 200 C  and prepare 2 or 3 roasting trays

Tumble the chopped vegetables, ground turmeric, pepper, curry powder and oil into a large bowl and toss to coat veggies with the spices and oil.

Place veggies on roasting tray and bake approx. 30 – 40 min turning regularly.

Use a very large deep stockpot and place the roasted veggies (squeeze the garlic from the skins) along with the ginger and extra spices in  pan and heat.

Pour in the stock and some kettle water to cover the veggies. Bring to boil then simmer.

Add the lentils and keep on a strong simmer for 20 min until lentils soften to mush.

Stir in the coconut milk and water.

Add the chopped coriander or parsley
if too runny - add more lentils -   in 20mins of simmering lentils thicken the soup

Taste and add extra salt, pepper, chilli etc to your taste.

Remove from heat and blitz either in a blender or with a stick blender.  Might need to do in batches.  If it becomes too thick just add a drizzle of hot water from the kettle to get a pourable but thick consistency.

Taste after blending and add extra seasoning if needed.

Serve with a sprinkle of toasted pepitas or toast cubes if desired.

Freeze remainder in portions as described above.    TIPS & HINTS

Scrape out the pot and lick the spoon - it is so good!

                                       Enjoy!    Colleen