Thai Sweet Potato and Pumpkin Soup

During the cooler months, there's nothing better than indulging in warm, wholesome food that not only tastes delicious but also nourishes and supports your body and your growing baby.

This nourishing Sweet Potato and Pumpkin Soup soup is super easy to make and packed with essential pregnancy nutrients.

In fact, sweet potato is incredibly rich in beta carotene, a compound that protects the body from free radical damage and support normal organ development in your growing baby. It also contains high amounts of vitamin C, B6 and Potassium which are important for immune function, energy production, nervous system development, the formation of healthy skin, teeth and bones, and heart health.

Ingredients

2 tsp coconut oil

1 small brown onion, finely chopped

1/2 lemongrass stalk, white part minced finely

2cm piece fresh ginger, finely grated

1clove garlic

1 tbs finely chopped coriander stalks

1 cup sweet potato puree

1 cup pumpkin puree

1/2 cup coconut cream

1/2 cup chicken or vege stock (or water)

1/2 cup coriander leaves

1 long red chilli, finely sliced, to garnish

Method

Place the oil in a large saucepan over a medium heat.

Add the onion and cook until softened. Add lemongrass, ginger, garlic and coriander stalks and cook until fragrant.

Add the sweet potato and pumpkin purees, stock and coconut cream. Stir to combine. Bring to the boil.

Remove from heat.

Using a stick blender, blend the soup until smooth.

Serve and enjoy!