Pumpkin and sweet potato soup with coriander sambal & cumin flatbread

Recipes / Soups

This is how you take pumpkin soup up a notch...

Recipe «Pumpkin and sweet potato soup with coriander sambal & cumin flatbread» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 60ml olive oil, 1 large brown onion, finely chopped, 1 tbsp finely grated fresh ginger, 1kg Butternut pumpkin, peeled, deseeded, coarsely chopped, 500g sweet potato , peeled, coarsely chopped , 1 tbsp ground cumin, 1L vegetable stock, 125ml water , 2 pieces Lebanese bread, 1/3 cup chopped fresh coriander, 1 long fresh red chilli, halved, deseeded, finely chopped, 2 tbsp shredded coconut, Greek-style natural yoghurt , to serve.

Ingredients:

  • 60ml olive oil 
  • 1 large brown onion, finely chopped 
  • 1 tbsp finely grated fresh ginger 
  • 1kg Butternut pumpkin, peeled, deseeded, coarsely chopped 
  • 500g sweet potato , peeled, coarsely chopped 
  • 1 tbsp ground cumin 
  • 1L vegetable stock 
  • 125ml water 
  • 2 pieces Lebanese bread 
  • 1/3 cup chopped fresh coriander 
  • 1 long fresh red chilli, halved, deseeded, finely chopped 
  • 2 tbsp shredded coconut 
  • Greek-style natural yoghurt , to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Ladle the soup among serving bowls. Top with the coconut mixture. Serve with the cumin bread and yoghurt, if desired.