Sweet potato and onions give this classic pumpkin soup loads of extra flavour.
- Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
- Place sweet potato, pumpkin, onion, parsley, garlic, stock, ground coriander and 1 teaspoon of cumin seeds in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and cook, covered, for 30 minutes or until soft. Set aside for 30 minutes to cool.
- Meanwhile, cut bread into 1.5cm cubes. Place in a bowl and toss bread cubes in oil. Sprinkle with remaining cumin seeds and toss to coat. Spread bread over lined tray and bake for 6 minutes or until golden. Set aside.
- Place one-third of the soup in the bowl of a food processor or blender and process until smooth. Place in a saucepan. Repeat, in 2 batches, with the remaining soup. Add the milk and cream and stir over medium heat, without boiling, until hot. Ladle into bowls and sprinkle with croutons and remaining parsley. Serve immediately.
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