Ingredients (roughly):
1kg Pumpkin diced
1 Sweet Potato diced
1 Lime (juice only)
2 Red long chilis (sliced in 2 pieces, no seeds)
2-3 Garlic Cloves
3inch Ginger
3inch Ginger
2 Onions (you can also use leek or scallion instead or put all three -> more tasty!)
300-400ml Water (if you put more
water, the soup turns out less creamy - you can always add more water
at the end if it’s too thick)
Instructions:
After cooking for 30-45 minutes
(or whenever the pumpkin is soft), remove the chili skin and blend
everything until its smooth. The chili skin is not so easy to
eat/digest, so I suggest to remove it before you blend.
For the fine tuning:
Salt
Pepper
A bit of cream
A bit of milk
[You can even put some fresh chopped basil leaves for extra taste]
