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Creamy sweet potato, onion and pumpkin soup with croutons
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate pumpkin soup with sweet potatoes and onions for a delicious twist.
Ingredients:
  • 450g orange sweet potato (kumara), peeled, chopped
  • 450g jap or kent pumpkin, deseeded, peeled, chopped
  • 3 large (about 600g) brown onions, halved, chopped
  • 62.50 ml firmly packed roughly chopped fresh continental parsley
  • 2 large garlic cloves, crushed
  • 500ml (2 cups) vegetable liquid stock
  • 1 tsp ground coriander
  • 3 tsp cumin seeds
  • 1/3 loaf (about 80g) Turkish bread
  • 13.80 gm extra virgin olive oil
  • 750ml (3 cups) reduced-fat milk
  • 60ml (1/4 cup) thickened extra-light cream (Pauls brand)
  • 40.00 ml chopped fresh continental parsley leaves, extra
Instructions:
  • Preheat your oven to 180°C and prepare a baking tray with non-stick baking paper.
  • In a saucepan, combine sweet potato, pumpkin, onion, parsley, garlic, stock, ground coriander, and 1 teaspoon of cumin seeds. Bring to a simmer over medium-high heat. Cover and cook over low heat for 30 minutes until soft. Let it cool for 30 minutes before serving.
  • Cut the bread into 1.5cm cubes. Toss the bread cubes in oil and sprinkle with the remaining cumin seeds. Make sure they are well coated. Spread the bread cubes over a lined tray and bake for 6 minutes or until golden. Set aside.
  • Transfer one-third of the soup to a food processor or blender and blend until smooth. Transfer to a saucepan. Repeat this step twice with the rest of the soup. Combine with milk and cream and heat over medium heat until hot without boiling. Serve in bowls, garnish with croutons and parsley, and enjoy immediately.

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