Curried Sweet Potato and Pumpkin Soup

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Dehydrated Soup

I’m not a big fan of taking a mid-day lunch break in the back country. I prefer to grab a home-made snack, like a Ginger Coconut Fruit Bar, a couple Chocolate Chip Nut Cookies, or a piece of Camp Bread with some Sunbutter and keep on trekking. But on those days when the sun is shinning, the bugs aren’t biting and the breeze is just right, a little longer break is in order. Remember Rule #32 – Enjoy the little things.

Curried Sweet Potato and Pumpkin Soup
 
Prep time
Cook time
Total time
 
Chef:
Recipe type: Appetizer
Kitchen Type: Kitchen
Serves: 8
Ingredients
  • 1 large onion, diced
  • 2 large sweet potatoes, peeled, diced
  • 6 cups pumpkin, peeled, diced
  • 2 tbsp. Masala powder
  • 2 tsp salt
  • 400ml coconut milk
  • 700ml home made chicken stock
  • 2 tbsp. Coconut oil
Directions
At Home Instructions
  1. In a large Dutch oven or stock pot over med-low heat melt coconut oil. Once melted add diced onion and sauté until translucent, about 3-5 minutes.
  2. Once onions have become soft, add sweet potato and pumpkin. Cook until pumpkin begins to soften, about 10 minutes, stirring often.
  3. When softened add Masala and salt, stir to coat. Allow to "mellow" for 5-10 minutes or until Masala becomes fragrant. To this add remaining ingredients, stir, reduce heat to low and simmer for 30 minutes.
  4. Using an immersion blender, whiz until smooth and lump free. Alternatively you can use a blender.
Back Country Instructions

Is there anything better for a mid day meal in the back country than a hearty soup? I can't think of anything. So easy to make, quick to consume and of course, it's a comfort food.

Back country preparation is super easy. First allow the soup to cool down to almost room temperature. Once cool, pour 1½ - 2 cups of mixture onto the drying sheet lined dehydrator tray. Use the vegetable setting (125 degrees) for this soup and allow to dry for 10-12 hours, overnight usually will do it.

Once completely dry break into to small pieces and grind into a rough powder using your blender or food processor.

Store in zip locks or vacuum seal bags. I store all my back country meals in the freezer to prevent spoiling. Serves 1

NOTE: You can add 1 tbsp.of whole milk powder to the mixture. Makes the soup creamier, but it's optional.

Back Country Meal Prep

Bring 350ml (1½ cups, 12 oz.) of water to boil. Pour the contents into the pot and boil for 5-7 minutes, or until it looks like it did before you dehydrated it. Serve.

 

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