Sweet Potato and Squash Soup with Coconut Milk

  • Easy
  • 10 min
  • 20 min
  • Average
The sweetness of sweet potatoes, the brightness of pumpkin, in a velvety embrace of coconut milk. A comforting fall feast




  • 4 sweet potatoes
  • 1 pumpkin
  • 1 onion
  • 250ml coconut milk
  • 700ml d 'water
  • salt/pepper
  • 1tsp curry powder
  • olive oil



    Stage 1

    Wash and chop the vegetables.

    Stage 2

    In a casserole dish, brown the onion in a little oil.

    Stage 3

    Add the chopped vegetables to the saucepan and cover with water, coconut milk, salt and pepper.

    Stage 4

    Cover and cook for about 20 minutes.

    Stage 5

    When the vegetables are cooked, add the spoonful of curry powder. Mixture.

    Stage 6

    Serve with a pinch of toasted pumpkin seeds.

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