Moroccan Pumpkin Soup

The other day we had a huge brunch and needed something light and easy for dinner. Since it was a relatively cool night I decided to make soup.
I picked up a soup base, something I'd never seen at the shops before. It was $5 and only had stock, herbs and spices, nothing added.  It made my job so much easier and I'm excited to see what other flavors there are to try. 
I was super happy with the result, see the recipe below.

Moroccan Pumpkin Soup
Serves 4

1/2 white onion, diced
1/2 red onion, diced 
2 cloves of garlic, crushed 
1 liter of Campbell's Real Soup Base Moroccan Flavour 
1 tin of coconut milk 
1/2 kent pumpkin, peeled and cubed (800g)
1 medium sized sweet potato, peeled and cubed 

​​Method 
Place all the ingredients (not garnish) into your Tefal Soup & Co Plus Blender. Press P1 for a creamy soup. Soup will be ready to eat in 25 mins! 

_____
If you don't have a soup maker, brown the onions and garlic with a bit of butter or coconut oil until translucent. Add the pumpkin and sweet potato. Cook for a 3-5 minutes and than add all the wet ingredients. Simmer until all the vegetables are tender, then blend to your desired consistency in a blender or using a hand held blitz.
Spoon some coconut milk over the top, sprinkle with fried shallots and coriander.

Garnish Options:
Cherry tomatos 
Fried shallots
Coconut milk (or sour cream if you prefer)  
​Fresh chopped coriander​

Enjoy!
EMK x