Ingredients

6 oz each of sweet potato, swede and pumpkin
2 tbs butter
½ red onion finely chopped
1 tsp dried oregano
½ tsp ground ginger
¼ tsp ground cinnamon
1 tsp chopped spring onion
4 cups veg stock
2 tbs flaked almonds
1 fresh chilli seeded and chopped
1 tsp sugar
1 oz creamed coconut
salt and pepper
chopped coriander

Instructions

1. Peel and dice pumpkin etc into medium sized dice.

2. Melt butter in a large non stick saucepan and fry onion for 4-5 minutes.

3. Add diced veg and fry for another 3-4 mins. Add oregano, ginger, cinnamon, spring onion , salt and pepper to pan.

4. Fry on low heat for 10 minutes stirring frequently. Add veg stock, flaked almonds, chopped chilli and sugar and stir to mix.

5. Then cover and simmer gently for 10-15 muns or until veg just tender. Grate coconut into soup and stir to mix. Sprinkle coriander to garnish and serve.

The soup is very nice pureed or can be served as it is.

Note: Pureed means without another substance.