Warming soups are a must as winter creeps across the country and this recipe is sure to send a rush of heat from top to toe! Adding a twist to the classic pumpkin soup, this recipe blends in sweet potato for added flavour as well as lightly sauteed onion, garlic and ginger to really get your tastebuds buzzing. Finish the soup with a drizzle of yogurt and coriander sauce and serve it up with a side of warm and crunchy garlic bread. Delish!
- 1 onion, sliced
- 1 clove garlic, crushed
- 1 teaspoon grated fresh ginger
- 1/4 cup water
- 250g sweet potato, peeled and chopped
- 250g pumpkin, peeled and chopped
- 2 low salt vegetable stock cubes, dissolved in
- 3 cups boiling water
- 2 cups Australian skim milk
- 250g reduced fat natural Australian yogurt
- 1 tablespoon finely chopped coriander
1. Saute onion, garlic and ginger in a non-stick saucepan with water until tender. Add sweet potato, pumpkin and stock and simmer, uncovered for 15-20 minutes or until tender
2. Puree mixture until smooth and return to a saucepan. Stir in milk and reheat gently without boiling.
3. Combine yogurt and coriander. Ladle soup into serving bowls and top with a swirl of coriander flavoured yogurt.
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