Pumpkin, sweet potato and ginger soup
1 medium, coarsely chopped
2 clove(s), crushed
pumpkin, butternut, raw
orange sweet potato (kumara)
low-fat Greek yoghurt
- 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.
- 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.
- 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.