Thursday, 17 January 2013

Pumpkin & Sweet Potato Cream Soup

Serves 2 to 4:
Pumpkin (400g)
Sweet Potatoes (300g)
Garlic (1 clove)
Water (500 ml)
Corianders (fresh)
Olive oil

1) Place the pumpkin, sweet potato, garlic and water in a saucepan and cook until the sweet potato is soft.
2) Grind and season with salt, olive oil and fresh coriander.

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