Roasted Pumpkin & Sweet Potato Soup

Name: Roasted Pumpkin & Sweet Potato Soup
Prep time: 15 min
Cook time: 45 min
Total time: 20 min
Yield: 4
Cuisine: Australian
Ingredients: 600 g butternut pumpkin, peeled, chopped; 600 g sweet potato, peeled, chopped; 2 tablespoons olive oil; 1 onion, finely chopped; 1 garlic clove, crushed; 1 litre water; 2 pots Continental Stock Pot Sensations Vegetable Stock Pot; 1/3 cup Greek-style natural yoghurt, to garnish; fresh coriander, to garnish; Turkish bread, toasted, to serve

Roasting the pumpkin and sweet potato intensifies the flavour making it the most delicious comforting soup that you'll want to make again and again.

45 Mins

Cooking Time
easy

Difficulty
15 Mins

Prep Time
4 People

Serves

600 g butternut pumpkin, peeled, chopped
600 g sweet potato, peeled, chopped
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 litre water
2 pots Continental Stock Pot Sensations Vegetable Stock Pot
1/3 cup Greek-style natural yoghurt, to garnish
fresh coriander, to garnish
Turkish bread, toasted, to serve

Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with non-stick baking paper.
Place pumpkin and sweet potato in a bowl. Drizzle over 1 tablespoon oil, toss to coat. Arrange pumpkin and sweet potato in a single layer on prepared tray. Bake for 40 minutes until golden and tender.
Meanwhile heat remaining oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring regularly, for 10 minutes or until golden and softened. Transfer onion mixture to a blender. Add half the roasted pumpkin and roasted sweet potato and 2 cups water. Blend until smooth. Transfer to saucepan. Repeat with remaining pumpkin, sweet potato and water.
Add stock pots to soup. Heat over medium heat, stirring occasionally, until hot and stock pots have dissolved. Divide soup among bowls. Top with a dollop of yoghurt and sprinkle with coriander leaves and chilli flakes. Serve with Turkish bread.