Sweet Potato & Pumpkin Soup

This sweet potato & pumpkin soup is the ultimate nourishment, and also doubles as a delicious baby food ‘puree’. It is loaded with bone broth which is nutrient-dense and a rich source of collagen, and is full of flavour!

It also makes a great postpartum meal as this is something you can pre-prepare in pregnancy and freeze in lunch and dinner portion sizes!

For BLW - Serve with soft sourdough fingers & use the soup as a dip. For puree - serve the soup as is once blended

Our bodies start to crave warming soups as the weather cools down. Perfect served with a side of good quality sourdough and butter, or your bread/toast of choice, or additionally some roasted chicken drumsticks.

Sweet Potato & Pumpkin Soup

• 2 brown onions
• 3 cloves garlic
• 1cm x 1cm fresh ginger
• 500 grams sweet potato
• 1 kg pumpkin
• 4 cups bone broth
• 1 tsp ground cumin
• 1 tsp garam masala
• salt & pepper to taste
• 1 tbsp olive oil for frying

1. Finely slice the onions and garlic and add them to a large hot pot with the olive oil. Fry on a medium - high heat for 5 or so minutes until the onions have softened

2. Chop up the sweet potato and pumpkin into small equal sized pieces. Add them to the pot with the cumin and garam masala and fry until fragrant

3. Pour in the bone broth and bring up to a simmer

4. Allow to simmer for a further 15-20 minutes until the vegetables have softened

5. Once the vegetables have softened, pour into a blender and blend the soup until smooth

6. Season with salt and pepper to taste