Creamy sweet potato, onion and pumpkin soup with croutons

Sweet potato and onions give this classic pumpkin soup loads of extra flavour.

Recipe «Creamy sweet potato, onion and pumpkin soup with croutons» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 450g orange sweet potato , peeled, chopped, 450g jap or kent pumpkin, deseeded, peeled, chopped, 3 large brown onions, halved, chopped, 1/4 cup firmly packed roughly chopped fresh continental parsley, 2 large garlic cloves, crushed , 500ml vegetable stock, 1 tsp ground coriander, 3 tsp cumin seeds , 1/3 loaf Turkish bread, 3 tsp extra virgin olive oil, 750ml reduced-fat milk, 60ml thickened extra-light cream, 2 tbsp chopped fresh continental parsley leaves, extra.

Ingredients:

• 450g orange sweet potato , peeled, chopped 
• 450g jap or kent pumpkin, deseeded, peeled, chopped 
• 3 large brown onions, halved, chopped 
• 1/4 cup firmly packed roughly chopped fresh continental parsley 
• 2 large garlic cloves, crushed 
• 500ml vegetable stock 
• 1 tsp ground coriander 
• 3 tsp cumin seeds 
• 1/3 loaf Turkish bread 
• 3 tsp extra virgin olive oil 
• 750ml reduced-fat milk 
• 60ml thickened extra-light cream 
• 2 tbsp chopped fresh continental parsley leaves, extra 

Instructions

1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
2. 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.
3. 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.
4. 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.