Yesterday I wrote about the early onslaught of winter related illness that I am presently experiencing in the hope to assist you in preparing for the fast approaching chill season.
Yesterday's Coconut Chilli Chicken Soup worked a treat - I truly thought I was well on the road to recovery when I went to bed last night. Unfortunately I woke up with new symptoms - sore throat, snuffles and a mild headache. My voice had gone back to being both husky and squeaky. Consequently I have made up a batch of Pumpkin and Sweet Potato Soup with a generous dose of garlic, chilli and honey. It's quite delicious, even with tastebuds that are presently (for the most part), out of action.
Pumpkin and Sweet Potato Soup
200g sweet potato
Rice bran oil
1 brown onion, diced
2-3 cloves garlic, finely chopped
2cm knob of ginger, peeled and finely grated
1 bay leaf
500ml chicken or vegetable stock
1 1/2 tsp. dried chilli flakes (or a finely chopped chilli)
Honey to taste
Salt and pepper
Peel and cut the pumpkin and sweet potato into chunks, toss in oil and roast at 180°c for 20-30 minutes.
Heat a tablespoon of oil in a heavy based saucepan over medium heat, gently fry the onion til softened but not browned, add the garlic, ginger, bay leaf, pumpkin and sweet potato and fry for 30 seconds, stirring so it doesn't stick.
Add stock to the pan (add some water if necessary so the ingredients are just covered) and bring to a boil. Lower the heat and simmer for 20-30 minutes or until all ingredients are cooked and starting to break down.
Blend in a blender or with a bar mix (be careful, it's hot!)
Return to the heat and add the chilli, honey, salt and pepper to taste.