Roasted Pumpkin & Sweet Potato Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
13.5g
Energy (kJ)
2178kJ
Energy (kcal)
518kcal
Carbohydrate incl. fibre (g)
91.3g
Carbohydrate excl. fibre (g)
86.8g
Sugar (g)
14.2g
Fibre (g)
9.2g
Fat (g)
11.0g
Saturated fat (g)
1.8g
Unsaturated fat (g)
8.5g
Total
54.1g
8711kJ
2070kcal
365.1g
347.4g
56.8g
36.8g
43.8g
7.4g
34.0g
- 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 Continental Superb Stock Vegetable
- Greek-style natural yoghurt, to garnish
- fresh coriander, to garnish
- Turkish bread, toasted, to serve
- 1 Preheat oven to 200C (180C fan-forced). Line a large baking tray with non-stick baking paper.
- 2 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.
- 3 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.
- 4 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.