- 2 cups pumpkin puree or roasted pumpkin
- 500g sweet potato
- 1 onion
- 3 garlic cloves
- 2 tsp curry powder
- 2 tsp minced ginger
- 2 cups stock (or more if you want it less thick)
- 1 small can coconut milk
Put all the ingredients except milk in a pot. Cook for 20-30 minutes until potato is soft. Allow to cool and blend until smooth. Add the coconut milk and the end and stir. .
Bonus: This soup is picky eater friendly so its a win-win!