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.