Asian Inspired Pumpkin Soup
4 cups pumpkin, chopped into 5cm pieces
2 cups sweet potato, chopped into 5cm pieces
2 cups carrots, chopped into 5cm pieces
1 onion, roughly chopped
2 tbsp fresh ginger, grated
4 garlic cloves, crushed
1 small red chilli (optional), finely chopped
1 tbsp Tamari soy sauce
1 tbsp miso paste
1.5 cups coconut milk
4 cup water
4 slices sourdough bread
Heat a large saucepan on a high heat. Add the onion, ginger, garlic and chilli and saute with a dash of water for 1 minute. Add 4 cups water, the miso paste and tamari sauce. Stir well and bring to the boil. Add the chopped pumpkin, sweet potato and carrots. Add the coconut milk. Reduce heat and simmer until the vegetables are tender.
Place in a blender and puree to a smooth consistency. Serve with crusty sourdough bread.
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