Pumpkin, sweet potato and ginger soup
Fresh ginger adds another layer of gentle heat to this thick and creamy pumpkin soup.
1 medium, coarsely chopped
2 clove(s), crushed
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.
SERVING SUGGESTION: Wholegrain bread roll (50g roll per serve). TIP: Suitable to freeze (without yoghurt) for up to 3 months.