Sweet Potato and Pumpkin Soup Though simple and universal, this comforting soup reflects the kind of seasonal produce which relies on hearty winter cooking. Serves 2 Ingredients Sweet potato | 4 cups, peeled and chopped into chunky pieces Pumpkin | 4 cups, peeled and chopped into chunky pieces Oil | 4 tablespoons Cumin seeds | 2 teaspoons Black peppercorns | 1 teaspoon Garlic | 4 cloves, chopped Ginger | 2 tablespoons, chopped Green chillies | 4, slit Onion | 2 medium, chopped Coriander powder | 2 teaspoons Turmeric | 1 teaspoon Red chilli powder | 1-2 teaspoons Salt to taste Water | 4 cups (adjust as needed) Coconut milk | ¼ cup (for garnish + extra for consistency if preferred Roasted peanuts | 4 tablespoons, crushed Spring onions | 4 tablespoons, chopped Bird’s eye chillies | optional, finely chopped for heat Method 1. Peel and chop your sweet potatoes and pumpkin into generous chunks. No need for tiny pieces; big cuts give the soup its rustic charm. 2. Warm some oil in a deep pot and toss in cumin seeds, peppercorns, garlic, ginger, and green chillies. Let them crackle and perfume your kitchen. 3. Add the onions and sauté until they are golden at the edges. That slight caramelisation is where the flavour quietly begins. 4. Add in the pumpkin and sweet potato, coating them well with coriander, turmeric, chilli powder, and salt. Everything should look beautifully spiced. 5. Pour in just enough water to cover the vegetables, and bring them to a gentle boil. Let the vegetables soften. 6. Blend it smooth using a hand blender right in the pot. Watch the soup transform into a silky, sunsetorange puree. 7. Finish with coconut milk, then ladle into bowls and top with roasted peanuts, spring onions, and a hint of bird’s eye chilli if you like the heat. Recipe by Team IFN View the recipe video here! 23
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