Pumpkin, sweet potato and ginger soup
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Fresh ginger adds another layer of gentle heat to this thick and creamy pumpkin soup.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, coarsely chopped
Garlic
2 clove(s), crushed
Fresh ginger
1 tbs
Butternut pumpkin
200 g
Orange sweet potato (kumara)
200 g
Chicken stock
4 cup(s)
Greek yoghurt, plain, low-fat, no added sugar
⅓ cup(s)
Instructions
1
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and ginger and cook, stirring, for 1 minute.
2
Add pumpkin, sweet potato and stock and bring to the boil. Reduce heat and simmer, covered, for 15–20 minutes or until vegetables are tender.
3
Using a stick blender or food processor, process soup until smooth. Return soup to low heat and stir until heated through. Serve topped with yoghurt and seasoned with freshly ground black pepper.
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