Sweet Potato, Pumpkin & Ginger Soup (DF, EF, NF + V)

I thought it was about time I put something else savoury up here incase people start believing I exist simply on cake, cookies and pizza.... which of course I do, but is totally beside the point! JOKING! Anyhoo....

.... here is a recipe I just whizzed up last night after my inspirational (cooking wise) weekend down in Margaret River.

Sweet Potato, Pumpkin & Ginger Soup

I love that this simple riff on a pumpkin soup brings the subtle sweetness of the sweet potato to light and is bursting with a little fresh ginger to boost the immunity. I served mine with homemade vegetable cornbread, these muffins would also be wonderful as an accompniment to soup.

Makes enough for 4 serves. To make a thicker soup add a normal potato to the vegetables.

1 leek, washed and sliced

1 butternut pumpkin, peeled and chopped into large pieces

2 sweet potatoes, peeled and chopped into large pieces

1L vegetable stock, gluten-free

1 clove garlic, chopped

1 tablespoon fresh ginger, peeled and sliced OR 2 teaspoons ginger from a jar

pinch of cayenne pepper, to suit your taste buds

butter or oil, for frying

Melt a knob of butter (or oil if you need a vegan/dairy free soup) in a large, heavy-based saucepan (we love our Le Creuset) add leeks and stir, cover, and cook until the leeks are transparent; careful not to burn!

Add pumpkin, sweet potato, stock, ginger and pepper. Bring to the boil, reduce the heat and simmer, covered for 30 minutes, until the vegetables are soft and tender.

Allow to cool before transferring to a high-speed blender to blitz to a smooth soup. Taste test and season to your liking.

Serve piping hot with a dollop of coconut cream or greek yoghurt and a vegetable muffin bread or toasted bread.