This is how you take pumpkin soup up a notch...
- Heat half the oil in a large saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add half the ginger and cook, stirring, for 2 minutes. Add the pumpkin, sweet potato and half the cumin and cook, stirring, for 2 minutes or until aromatic.
- Increase heat to high. Add the stock and water. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until the pumpkin and sweet potato are very tender. Set aside to cool slightly. Transfer to the jug of a blender and blend until smooth. Season with salt and pepper.
- Meanwhile, preheat oven to 200°C. Combine the remaining oil and cumin in a small bowl. Place the bread on a large baking tray and brush with the oil mixture. Bake in oven for 5 minutes or until the bread is crisp. Break the bread into large pieces. Combine the coriander, chilli, coconut and remaining ginger in a small bowl.
- Ladle the soup among serving bowls. Top with the coconut mixture. Serve with the cumin bread and yoghurt, if desired.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set