Pumpkin sweet potato soup

By Chef Ling Halbert

Preparation: ±10 mins
Cooking: ± 35 mins
Servings: ± 8


1 medium size pumpkin
3 big sweet potatoes (or potatoes)
4 tsp olive oil
3 tsp black mustard seeds
3 tsp curry powder
10 fresh kaffir lime leaves
1 tsp of salt
½ cup fresh coriander leaves, finely chopped
2 cans of coconut cream


• Cut the pumpkin with skin on (hint: use a good strong knife for this) and sweet potatoes into cubes and steam them for 15 mins. Once cooked, mash accordingly
• In a deep saucepan, add oil, leaf, seeds, curry powder, coconut cream and salt.
Cook for 8 minutes over a medium heat, stir constantly
• Add mashed pumpkin and sweet potatoes into saucepan. Stir and simmer gently until boiled (Add more water if necessary)