The coconut sambal topping really takes this soup to another level !

Ingredients:

• ¼ cup olive oil
• 1 large brown onion, finely chopped
• 1 tbsp finely grated fresh ginger
• 1kg pumpkin, peeled, deseeded & coarsely chopped
• 500g kumera (orange sweet potato), peeled & coarsely chopped
• 1 tsp ground cumin
• 4 ½ cups vegetable stock

Method:

1. Heat oil in a large saucepan over medium-low heat.
2. Add onion and cook stirring occasionally for 5 minutes or until soft.
3. Add half the ginger and cook stirring for 2 minutes.
4. Add the pumpkin, kumera and cumin and cook stirring for 2 minutes or until aromatic.
5. Increase heat to high and add the stock and bring to the boil.
6. Reduce heat to medium-low and simmer for 15 minutes or until the pumpkin and kumera are very tender.
7. Blend with a stick blender until smooth.  (or cool slightly and transfer into a blender)
8. Season with salt and pepper.
9. Serve in soup bowls topped with coconut sambal.
10. Optional….you can add a dollop of natural yoghurt in the centre of the soup before topping with sambal)

Sambal:

• Combine ¼ cup fresh coriander, 1 fresh long red chilli, halved, deseeded and finely chopped and 2 tbsp shredded coconut.

Enjoy!  Please leave a comment below if you like the recipe so I have some feedback and know I am pleasing my foodie friends.