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Pumpkin and sweet potato soup with coriander sambal & cumin flatbread
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate pumpkin soup with a twist!
Ingredients:
  • 60ml (1/4 cup) Classic Olive Oil
  • 1 large brown onion, finely chopped
  • 20.00 ml finely grated fresh ginger
  • 1kg Butternut pumpkin, peeled, deseeded, coarsely chopped
  • 500g sweet potato (kumara), peeled, coarsely chopped
  • 10.00 gm ground cumin
  • 1L (4 cups) vegetable liquid stock
  • 125ml (1/2 cup) water
  • 2 pieces Lebanese bread
  • 82.50 ml chopped fresh coriander
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 10.40 gm Shredded Coconut
  • Greek-style natural yoghurt (optional), to serve
Instructions:
  • In a large saucepan over medium-low heat, warm up 30ml of oil. Add the onion and cook for 5 minutes until soft, stirring occasionally. Stir in 1/2 tbs of ginger and cook for another 2 minutes. Finally, add the pumpkin, sweet potato, and 1/2 tbs of cumin. Cook for 2 minutes until aromatic.
  • Crank up the heat to high and pour in the stock and water. Let it come to a boil, then lower the heat to medium-low and simmer for 15 minutes until the pumpkin and sweet potato are super tender. Allow it to cool a bit. Transfer to a blender and blend until smooth. Season with salt and pepper to taste. Enjoy!
  • Preheat the oven to 200°C. Mix 30ml of oil and 1/2 tablespoon of cumin in a small bowl. Place the bread on a large baking tray and brush with the oil mixture. Bake for 5 minutes or until the bread is crispy. Break the bread into large pieces. In another bowl, combine coriander, chilli, coconut, and the remaining 1/2 tablespoon of ginger.
  • Divide the soup into serving bowls. Sprinkle with the coconut mixture and serve with optional cumin bread and yogurt on the side.

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