The good stuff…

Pumpkins are rich in beta-carotene, which the body turns into vitamin A. On top of this, pumpkins contain fibre, potassium, and vitamin C – all of which support heart health. Sweet potatoes are a great source of fibre, iron, calcium, vitamins B and C.

Combine these two orange pals and you have yourself an almighty and delicious soup. The best part? Less than 10 ingredients. Okay, let’s get to the soup!

Ingredients:

• 1 onion – thinly sliced
• 2 tbsp olive or coconut oil
• 3 cups pumpkin – cut into chunks
• 2 sweet potatoes – cut into chunks
• 1 tsp cumin
• ¼ tsp chilli powder
• 1 tbsp brown rice miso
• 1 – 1.5L stock (chicken, vegetable, or just water if you prefer)

Soup is an excellent way to use up leftover veggies, so toss some in and clear that fridge!

Method:

1. Place the pumpkin and sweet potato chunks on a baking tray and drizzle with 1 tbsp olive oil – bake for 40 minutes at 180ºC and set aside
2. Add 1 tbsp of olive or coconut oil to a large pot – fry your onions until they’re nearly clear (roughly 5 minutes), then add cumin and chilli powder
3. Add the roasted veg and stock to a pot and bring to a boil
4. Lower the heat and simmer for 20 minutes (add some water if you want a thinner consistency)
5. Add the miso at the end and stir through
6. Puree until smooth with an immersion blender
7. Garnish with a sprig of parsley

And there you have it! A warm, nourishing, and tasty soup – have it alone or enjoy it with some crusty bread.

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