I found two lovely big sweet potatoes in the garden this morning :-)
I decided to make my version of Thai Pumpkin and Sweet Potato Soup.
None of my measurements a particularly accurate - it's more a of a 'to taste' kind of recipe.
Equal amounts of sweet potato and pumpkin.
1 onion
enough beef stock to cover the above
chilli flakes (to taste)
grated fresh ginger (to taste)
coriander
can of coconut flavoured light carnation milk
* Put them all in a big saucepan and let it simmer away until the pumpkin and sweet potato is soft.
* Blend it in a food processor or with a hand held stick blender.
* I add the carnation milk at the end while it is still hot.
It's nice with a dollop of sour cream or natural yoghurt and crusty bread of course!
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