Pumpkin, Butternut, Sweet Potato Soup, with a Coriander and Ginger Coulis (Seasonal Newsletter - Autumn 2015)

A great winter soup (one of my most favourite original recipes) that is amazingly rich in flavour and heart-warming, while delivering a punch when it comes to nutrient density. 

​Pumpkin, Butternut & Sweet Potato Soup
With Coconut Milk, Ginger and Coriander Coulis
 
A great winter soup (one of my most favourite original recipes) that is amazingly rich in flavour and heart-warming, while delivering a punch when it comes to nutrient density. A meal in itself, variations are endless: you can add or substitute any ingredients, including other root vegetables, or herbs to make the Coulis, etc. You can also add crunch by sprinkling quickly roasted nuts and seeds. 
   This recipe contains very high amount of Beta-Carotene, which research suggests is more useful in the prevention of cardiovascular disease and Cancers than supplementation [this can be explained by the synergetic effect of all nutrients present in the food]. (Mayne, ST. 1996; Hennekens, CH. et al. 1996)
   Coconut Milk brings texture to the soup, while the Ginger, Garlic and Coriander Coulis brings all the flavours together and attenuates the sweetness of the vegetables, while the heat (from the Ginger and Garlic) warms you up inside. All these ingredients are also well studied for their antimicrobial (and natural Antibiotic – Garlic) properties, perfect to boost the Immune System in preparation for winter.
   Extra Virgin Cold Pressed Olive Oil present in the Coulis, together with the freshly chopped Coriander, add freshness and completes the dish to perfection. 

1. Peel root vegetables, Onion, Squash and Pumpkin, and dice in Paysanne. Wash and dry Leek and Celery, and cut in Brunoise (to prevent strings later in the soup). Keep the green top from Leeks; tie to the fresh herbs to make a bouquet Garni with Cooking String.
2. Bring Chicken Stock (or water, if preparing a vegan or vegetarian version) to the boil, and then set aside. Place stockpot on stove, with heat on high, and add a tablespoon of Coconut Oil. Once melted, add the copped vegetables and stir from time to time, until nicely coloured (you just want the bottom of the pan to brown slightly. The vegetables should also only be slightly caramelised). Pour over the hot Stock and stir gently, then add Bouquet Garni and place lid on. Bring to the boil. Simmer for about 20 minutes. [Note: this will generate a lot of steam. Be very careful when pouring it. To be on the safe side, only pour 1 Ladle (this will prevent a large output of steam), and then add the remaining stock.
3. Once, the vegetables have softened, add Coconut Milk (at room temperature), stir and let it infuse (for about 5 minutes). Then using your handheld blender or Vitamix-Like blender, blitz until the soup is smooth and no chunks remain.
4. Taste and season if necessary.
5. To prepare the Coulis, place all ingredients in a small food processor and blitz for about 30 seconds, until all ingredients are finely chopped – any further and the herb will become black. Taste.
6. To serve, pour soup in plate/bowl and using a teaspoon swirl the Coulis in.

N.B. Want it more creamy, add more Coconut Milk

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Source:
Mayne, ST. (1996). Beta-carotene, Carotenoids, and disease prevention in humans. The Journal of The Federation of American Societies for Experimental Biology. 10 (7), pp. 690–701. Available at: http://www.fasebj.org/content/10/7/690.full.pdf+html
Hennekens, CH. et al. (1996). Lack of Effect of Long-Term Supplementation with Beta Carotene on the Incidence of Malignant Neoplasms and Cardiovascular Disease. The New England Journal of Medicine. 334 (18), pp. 1145–1149. Available at: http://www.nejm.org/doi/pdf/10.1056/NEJM199605023341801.