Dr. Gates and Dr. Rutherford discuss sweeteners. Please enjoy and send us your feedback!
Recipe of the Week
- 2 tbsp cooking oil.
- 1 chopped onion.
- 1 minced garlic clove.
- 1 1/2 lb pumpkin flesh, roughly chopped.
- 2 medium sweet potatoes, peeled and roughly chopped.
- 4 cups fresh chicken or beef stock.
- 1 cup full-fat coconut milk.
- Sea salt and freshly ground black pepper to taste.
Heat a large pot, add in the cooking oil and cook the onion until soft. Add the garlic and cook for another minute, until fragrant.
Add the chopped pumpkin and sweet potatoes and cook for several minutes.
Add the stock, season with salt and pepper, bring to a boil and let simmer for about 25 minutes, until the flesh of the pumpkin and sweet potato are tender.
Stir the coconut milk in and use your blender to blend, in batches, to the consistency of a puree.
If necessary, pour the soup back in the pot to reheat before serving.
A dash of nutmeg and cinnamon are nice spices to use in this soup of you have them on hand.
Serve with an extra splash of coconut milk swirled on top of each bowl.