Cream of pumpkin, butternut squash and sweet potato soup with coconut milk and coriander

If you were wondering what to do with those cute pumpkins you used to decorate your porch, wonder no more! This soup makes use of in season ingredients such as pumpkin, butternut squash and sweet potatoes, and blends them harmoniously with delicious, good for you spices and creamy coconut milk.

Ingredients (serves 6-8)
- 1/2 small pumpkin, seeded and cut into wedges
- 1/2 butternut squash, seeded
- 2 sweet potatoes, diced
- 1 large onion, minced
- 1 large carrot, sliced
- 2 potatoes, diced
- a pinch cayenne
- 1 teaspoon turmeric
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- a handful fresh coriander leaves, chopped
- 4 Tablespoons extra virgin olive oil 
- 400 ml coconut milk
- salt and pepper, to taste

Place the pumpkin wedges and the butternut squash on a baking sheet and roast at 400 F until tender. In a separate oven proof dish, toss the sweet potatoes with 2 Tablespoons olive oil and roast at 400 F until fork tender. Heat the remaining olive oil and sauté the onions until translucent, add the carrots and potatoes and cook for 5 minutes longer. Add the roasted, peeled pumpkin, butternut squash and sweet potatoes, the spices (except for the fresh coriander) and enough water to cover the veggies. Simmer for about 20 minutes or until all vegetables are tender, remove from heat and purée the soup using an immersion blender, or any blender available. Return soup to heat and gradually add in the coconut milk. Taste and adjust seasonings and sprinkle soup with the fresh coriander. Serve with your favorite bread and enjoy!

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