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Roasted Pumpkin & Sweet Potato Soup
Roasting the pumpkin and sweet potato intensifies the flavour of the vegetables making it the most delicious comforting soup that you'll want to make again and again.
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45 Mins
Cooking Time
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easy
Difficulty
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15 Mins
Prep Time
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4 People
Serves
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Preheat oven to 200C (180C fan-forced). Line a large baking tray with non-stick baking paper.
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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.
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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 stock. Blend until smooth. Transfer to saucepan. Repeat with remaining pumpkin, sweet potato and stock.
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Heat soup over medium heat, stirring occasionally, until hot. Divide soup among bowls. Top with a dollop of yoghurt and sprinkle with coriander leaves and chilli flakes. Serve with Turkish bread.
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (kcal) | 544.95 kcal |
| Protein (g) | 14.7 g |
| Sugar (g) | 15.12 g |
| Fat (g) | 13.06 g |
| Fibre (g) | 9.2 g |
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