Autumnal Pear Soup

We love to prepare soups with sweet potatoes and pumpkin/squash in it, but this one is even nicer as the addition of pears alters the taste amazingly. This soup simply tastes like autumn! And it´s incredibly easy to prepare

Ingredients (serves 4):

• 2-3 medium sized sweet potatoes
• 1 medium sized Hokkaido pumpkin
• 2-3 medium sized (sweet) pears
• 1-2 tbsp coconut oil
• 700 ml coconut milk
• 1/4 tsp cumin
• 1/4 tsp turmeric
• 1/4 tsp cinnamon
• chili salt, pepper
• optional: olive oil for the baking tray

Preheat the oven to 180°C.

Chop the sweet potatoes, the pumpkin and the pears into 2-3 cm chunks and place them on a baking tray. Add some chili salt and pepper, and if you want also some olive oil, on top of the vegetables. Roast all for about 30 mins. If you don´t have child salt, just add some sea salt, some chili flakes and a pinch of vanilla.

After 30 mins remove the vegetables from the oven, add 1-2 tbsp coconut oil to a large pot, add the coconut milk and the vegetables. Add the spices. Let this mix boil for a minute or two, then remove it and let it cool down.

Having coolest down, blend everything until the texture is fine and smooth.

Enjoy this wonderful soup

N.B. We do prefer to have the vegetables roasted in the oven instead of steaming or having them cooked in any other way. The taste of the roasted vegetables is simply not to beat.

P.S. In our picture we added some parsley-mint-oil, original recipe by Melissa and Jasmine Hemsley “The Art of Eating Well”).

Non-vegan version

As you know, many of our recipes are originally vegan due to health reasons. But as we cook for our families too, we always have a non-vegan version on top. For this soup, simply replace the coconut milk either by normal cow´s milk, or by creme, or by a mixture of both. Yes, one more pot is needed, but that´s truly all!