Chef's Latest Recipe
1 small pumpkin
1 sweet potato
Half bunch celery
1 teaspoon ginger
1 teaspoon garlic
2 cups of soy milk or cream / sour cream
Salt pepper to taste
Vegetable stock to cover about 1L depending on the consistency you desire.
Chop pumpkin and sweet potato evenly and roast in oven until tender.
Roughly chop onion, carrots, celery, garlic and ginger and sauté in a pot.
Add roasted pumpkin and sweet potato to pot and cover with vegetable stock and add salt and pepper to taste and bring to the boil and then let simmer for 1/2 hour to let the flavours come together.
Then add soy milk and blend with blender/stick blender or mouli.
And more hot vegetable stock if not your desired consistency.
Try with some crushed roasted macadamia nuts with a touch of nutmeg and a drizzle of honey for something different.
Or add some rosemary and crisped pancetta or smoked bacon and a dollop of cream fraiche.
Or just a bread roll or toast.