Sweet pumpkin soup

By Drum Digital
14 July 2016

Easy, great-tasting soup for the whole family to enjoy.

By Hope Malau

Serves: 6

Preparation: 10 min

Cooking: 45 min

1 kg sweet potato, roughly chopped

300 g pumpkin, cubed

2 apples, cut into wedges

45 ml (3 T) olive oil

salt and pepper

1 onion, finely chopped

10 ml (2 t) coriander seeds, crushed

10 ml (2 t) cumin seeds, crushed

20 g fresh ginger, grated

400 g coconut milk

750 ml (3 c) vegetable stock

Greek yogurt and chopped coriander to serve

Preheat the oven to 200°C.

  1. Spread the sweet potato, pumpkin and apple wedges in a large roasting tray, drizzle with 30 ml (2 T) of the olive oil and season with salt and pepper. Roast for 30 minutes until softened and golden.
  2. In a large saucepan, heat the remaining oil. Add the onion and fry over a medium heat for 5 minutes. Add the coriander and cumin seeds, then fry for a further 5 minutes until fragrant.
  3. Add the ginger, coconut milk, stock and a pinch of salt, then bring to a gentle simmer. Once the sweet potato, pumpkin and apple are cooked, carefully add them to the pan. Simmer for a further 5 minutes, then remove from the heat. Use a stick blender to whizz the soup until smooth
  4. Serve with a swirl of yoghurt and a sprinkling of chopped coriander.

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