Pumpkin & sweet potato soup
Quick and easy to prepare, hearty for Winter fare, yet spicy and refreshing for winter.
Ingredients (serves 4)
60ml (1/4 cup) olive oil
1 large brown onion, finely chopped
1 tbs finely grated fresh ginger
1kg Butternut pumpkin, peeled, deseeded, coarsely chopped
500g sweet potato (kumara), peeled, coarsely chopped
1 tbs ground cumin
1L (4 cups) vegetable stock
125ml (1/2 cup) water
2 pieces Lebanese bread
1/3 cup chopped fresh coriander
1 long fresh red chilli, halved, deseeded, finely chopped
2 tbs shredded coconut
Greek-style natural yoghurt (optional), to serve
1.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 half the ginger and cook, stirring, for 2 minutes. Add the pumpkin, sweet potato and half the cumin and cook, stirring, for 2 minutes or until aromatic.
2. 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.
3. Meanwhile, preheat oven to 200°C. Combine the remaining oil and cumin in a small bowl. Place the bread on a large baking tray and brush with the oil mixture. Bake in oven for 5 minutes or until the bread is crisp. Break the bread into large pieces. Combine the coriander, chilli, coconut and remaining ginger in a small bowl.
4. Ladle the soup among serving bowls. Top with the coconut mixture. Serve with the cumin bread and yoghurt, if desired.