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Photo of Pumpkin, sweet potato and ginger soup by WW

Pumpkin, sweet potato and ginger soup

4
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Wholegrain bread roll (50g roll per serve). TIP: Suitable to freeze (without yoghurt) for up to 3 months.

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