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.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set