Sweet potato soup with Cajun pepitas
1 medium, coarsely chopped
2 medium, chopped
2 clove(s), chopped
Dried bay leaf
Orange sweet potato (kumara)
500 g, cut into 3cm pieces
Vegetable stock, liquid, salt-reduced
2 cup(s), (500ml)
1 tsp, finely grated
1 cup(s), (250ml)
- Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, garlic and bay leaf, stirring, for 5 minutes or until onion has softened. Add sweet potato, stock and ⅓ cup (80ml) water and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until sweet potato is very soft.
- Meanwhile, heat a small non-stick frying pan over medium heat. Cook pepitas and Cajun spice mix, tossing, for 2–3 minutes or until toasted. Transfer to a bowl and stir in rind.
- Discard bay leaf from soup. Add milk. Blend soup using a stick blender or food processor until smooth. Stir in juice and season with salt and pepper. Serve soup sprinkled with Cajun pepitas.