Pumpkin & Sweet Potato Soup with Bacon

This is a quick easy dinner or lunch that everyone will love you for! We often have this on the weekend when I can not be bothered cooking a big dinner. It keeps very well in the fridge for a number of days.

INGREDIENTS

1 large sweet potato
1 kg of pumpkin
1 onion
1 table spoon fresh ginger
2 cloves garlic
1 table spoon olive oil
150 ml coconut milk
Salt to taste
Bacon

DIRECTIONS

1. Peel and cut both the pumpkin & sweet potato & place in a pot of boiling water on the stove.
2. Simmer until the vegetables are soft.
3. In the mean time, dice the onion & the garlic.
4. Grate the fresh ginger.
5. Heat a pan with the olive oil and sauté the onion, garlic & ginger until the onion is translucent.
6. In the food processor, place the cooked onion mix, pumpkin & sweet potato.
7. Keep the water from the vegetables aside as you will use it in the soup.
8. Whizz until fully blended & there are no lumps in the soup.
9. Put the soup back in the pot on the stove top & add back a little bit of the water until the soup is at a consistency that you prefer.
10. Add salt to taste. Add the coconut milk and stir.
11. Allow the soup to gently simmer on the stove for 10 minutes.
12. Serve with a lovely piece of cooked bacon on top of the soup. Enjoy!