This soup is a guest favorite at Nyumba camps. Our safari chefs prepare the soup from scratch, and it’s simple enough to recreate at home. Perfect on a cool fall or winter night, we hope the aroma will bring back warm memories of your Tanzania safari.
INGREDIENTS
- 1 Pumpkin, peeled and chopped
- 2 Large sweet potatoes, peeled and chopped
- 4 Cups chicken stock
- 2-3 Cups water
- 1 Teaspoon fresh ground ginger
- 2 Garlic cloves, chopped
- 1 Onion, chopped
- 1 Leek, washed and chopped
- 1 Teaspoon ground cinnamon
- ¾ Cup of cream
- Small bunch of parsley, finely chopped
- Salt and pepper to taste
- 2 Tablespoons vegetable oil
INSTRUCTIONS
- Heat vegetable oil in large soup pan or Dutch oven, then sauté the onion and leek until translucent. Add garlic, ginger, cinnamon, pumpkin and sweet potatoes. Cook mixture 5-10 minutes, making sure not to brown or burn.
- Add chicken stock and water to pan, making sure to cover vegetable mixture with liquid. If needed, add more water.
- Bring soup to a boil, then turn down heat and simmer for an hour, or until sweet potatoes and pumpkin is soft.
- Remove from heat and mash mixture with potato masher (or use an immersion blender). If the mixture is too thick, add a little bit of water.
- Season with salt and pepper.
- Before serving add in cream and chopped parsley.