Cost: £4.40 (GBP)
Yield: Three servings
Sweet potato: An amount equal to squash amount
Coconut milk: one can
Cashew nuts: a handful (optional, for creaminess and protein)
Garlic: one clove
Vegetable stock cube (or chicken stock cube): one
Fresh red chilli: optional, to taste
Cress: for garnishing
Salt: to taste
Black Pepper: to taste
There are many variations of pumpkin soup, many of which use cream. This recipe is creamy without the burden of dairy.
Cashew nuts are added for protein and creaminess.
Leave the cashew nuts out if you wish to make a cheaper soup. White potatoes may also be used instead of sweet potatoes.
Note that if you choose to cook this in the slow cooker (crockpot), you will have to cook it with water (or vegetable stock) first, only adding the coconut milk in the end. The slow cooker requires three-hours on the 'high' setting, which is too long for the coconut milk, and it will curdle.
Goes well with thyme as well, and coconut milk can be replaced with soya milk or oat milk, if preferred.
I learned this recipe from a 'Kiwi' girl when working part-time in an arts cafe during my study years. She cooked simple but tasty vegetarian dishes and this was the only one I wrote down, unfortunately.
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