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This delicious recipe is super creamy and can be easily refrigerated or frozen. Enjoy with some sourdough or seed bread for a hearty winter warmer.

Vegan, Vegetarian, Paleo, Gluten Free


  • 700g sweet potato (diced)
  • 600g pumpkin (diced/skin removed)
  • 1 large brown onion (diced)
  • 2 cloves garlic (crushed)
  • 1 Tbsp fresh ginger (grated)
  • 1tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 1Litre vegetable stock
  • 400ml coconut milk


  1. Cook the onion until it begins to caramelise.044
  2. Add the onion and ginger and stir through.
  3. Add the cumin, coriander and chilli flakes and cook until fragrant. Approx. 30 secounds.
  4. Add the stock, sweet potato and pumpkin.
  5. Bring to the boil and stir thoroughly.
  6. Add coconut milk turn down to a simmer until the sweet potato and pumpkin is soft.
  7. Carefully pour into blender and blend until a smooth consistency is achieved.

Enjoy xoxo