Reconnect with Nature

Serves: 4

Preparation Time: 1 hour

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Ingredients:

• 1 medium pumpkin (butternut squash or hokkaido work well)

• 1 small sweet potato

• 1 litre vegetable broth

• ½ lemon - peeled

• 1 small piece (about 2cm) fresh ginger, peeled and grated

• 100ml coconut milk or oat cream

• 1 teaspoon nutmeg

• ½ teaspoon garlic powder or roasted garlic clove

• 1 teaspoon miso past​e

• 1 tablespoon tamari

• 1 tablespoon rice or apple cider vinegar

• 1 tablespoon maple syrup

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Method:

1. Peel and chop pumpkin and sweet potato into chunks. 

2. Prepare vegetable broth by adding 1 litre boiling water to stock powder or cube and gently heat up in a saucepan.

3. Add pumpkin and sweet potato and cook for 20-25mins. until soft.

4. Add the peeled lemon, grated ginger, coconut milk/oat cream, miso paste, tamari, vinegar, nutmeg, garlic powder and maple syrup.

5. Pour everything into high speed blender and blend until smooth or blend in the saucepan using a hand-held blender.

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Penny recommends:

• Sprinkle with seeds (e.g. hemp, pumpkin or sunflower) and fresh herbs (e.g. coriander, parsley or chives) before serving.