This is a calorie dense recipe and a good source of carbohydrates and fat. The high fat content of this meal will help to leave you feeling satisfied for a long time after eating, though it will not make it suitable to consume soon before moderate-high intensity exercise. Fat is digested more slowly than other macronutrients. If fat containing food has not had adequate time to move through the digestive tract before moderate-high intensity exercise it may lead to gut discomfort.
Health Benefits
One serving of this recipe contains over 80% of your recommended intake (RI) of Vitamin A, almost half of your recommended daily intake of Vitamin C, and is also a great source of potassium and manganese.
Expert Tips
Store in the fridge in an airtight container. Add some chicken or serve with a chicken/bacon sandwich for a higher protein meal.
Equipment
Baking tray
Large Pot
Food processor/hand-held blender
Ingredients
1tbspRapeseed oil
500gSweet potato(peeled and diced)
500gPumpkin(peeled and diced)
1Onion(chopped)
2Garlic cloves(chopped)
1thumb-sized piece Ginger(chopped)
½tspCumin
1tbspGaram masala
2tbspCurry powder
1tspCoriander
1tinCoconut milk
1tbspHoney
1cubeVegetable stock
750mlHot water
100mlCream
100gChorizo(chopped)
60gPumpkin seeds(from the pumpkin)
½tbspRapeseed oil
1pinchSalt
6Servings
Instructions
Preheat the oven until 180℃.
Chop the pumpkin and scrape out the seeds and stringy pulp. Set them aside - you'll use the seeds for roasting.
Cut off the skin of the pumpkin and chop into cubes. Do the same with the sweet potato.
Place the sweet potato and pumpkin on a tray and drizzle with 1 tbsp oil and a pinch of salt.
Roast in the oven for 40 minutes, turning every 10-15 minutes. Remove from the oven when tender and slightly browned on the edges.
Add the chorizo to a large pot and cook for 4-5 minutes until lightly crispy. Remove the chorizo pieces from the pot, leaving the oil residue in the pot.
Set the chorizo aside.
Add the onions to the oil and cook on a medium heat for 5 minutes. Add some rapeseed oil if needed (depends on the amount of oil from the chorizo).
Add the garlic cloves, herbs and spices.
When the potato and pumpkin are cooked, add them to the pot with the onions & garlic.
Remove the pulp from the seeds and place the pumpkin seeds on the tray and drizzle over some oil and a pinch of salt and roast in the oven for 10 minutes, turning after 5 minutes.
Mix the coconut milk and honey into the large pot.
Mix the stock cube with the hot water until dissolved. Pour into the pot and mix well.
Leave the soup to simmer over a low-medium heat for 15 minutes.
Remove from the heat and blitz using a hand-held blender or food processor when cool enough to do so.
Place back on the heat before serving with chorizo and pumpkin seeds on top.