Caribbean pumpkin and sweet potato soup

• 1 tbsp vegetable oil
• 1 medium onion, diced
• 300 g pumpkin, diced
• 300 g sweet potato, diced
• 1 tsp fresh ginger, grated
• 1/4 tsp ground allspice
• 400 ml canned coconut milk
• 300 ml vegetable broth

Method

1. 1

   Heat the vegetable oil in a pot and sauté the onion for 5 minutes until soft.

2. 2

   Add the pumpkin, sweet potato, ginger and allspice and cook for 2 minutes.

3. 3

   Add the coconut milk and vegetable broth, then simmer for 20 minutes until the vegetables are tender.

4. 4

   Blend the soup until smooth using an immersion blender.

5. 5

   Serve warm.