RECIPE: Pumpkin and sweet potato soup

Pumpkin and Sweet Potato Soup 

60ml (1/4 cup) olive oil

 1 large brown onion, finely chopped

 1 teaspoon finely grated fresh ginger

 2 cloves garlic crushed

 1kg Butternut pumpkin, peeled, deseeded, coarsely chopped

 500g sweet potato, peeled, coarsely chopped

 1/4 teaspoon ground cumin

 1L (4 cups) Chicken stock (Vegetable for vegetarian)

 1/2 cup water

 A few sprigs chopped fresh coriander

 A few pinches dried chilli (optional)

Greek-style natural yoghurt (optional), to serve

Heat half the oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add ginger and garlic and cook, stirring, for 2 minutes. Add the pumpkin, sweet potato and cumin and cook, stirring, for 2 minutes or until aromatic.

Increase heat to high. Add the stock and water. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the pumpkin and sweet potato are very tender. Set aside to cool slightly. Transfer to the jug of a blender and blend until smooth. Season with salt and pepper.

Ladle the soup among serving bowls. Top with coriander. Serve with bread and yoghurt, if desired.

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