What you will need
- 1 Pie Pumpkin
- 1 Large Sweet Potato
- 1 Green Pepper
- Olive Oil
- 1 tbs of minced garlic
- 3 tsp of red pepper
- 2 tsp of pepper
- 1 tbs of ground coriander
- 3 tsp of oregano
- 1 pinch of salt
Start by setting your oven to 400 F degrees and begin washing and chopping up your pumpkin and sweet potato.
Then you want to wrap the chunks in foil and drizzle on some olive oil and close the foil wrapping. Then place them in the oven for 30 to 40 minutes, once they are tender you can remove them. While their baking start buy adding 1 table spoon of olive oil, 1 table spoon of minced garlic, 3 teaspoons of red pepper, 2 teaspoons of pepper, 1 table spoon of ground coriander, 3 teaspoons of oregano, and 1 pinch of salt to a medium sized soup pot. Let the spices simmer on low heat while you wait for the pumpkin and sweet potato.
You will then add your chopped green pepper and the chucks of pumpkin and sweet potatoes to a blender or food processor, blend till smooth.
Once you have the soup pureed to your liking, you then want to add the puree to your soup pot that has been set to simmer.
Once you have added the puree you then want to mix the soup on low heat. If you prefer a creamier texture you can add in 1/2 cup of almond milk.
This is what the finished product should look like. It is a very tasty soup and it only took me a little over an hour to make. Be on the look out for more recipes this week!
