Spicy sweet potato and pumpkin soup
- 800g sweet potatoes/ kumarasweet-potatoX, peeled and cut into large dice
- 500g pumpkin/squash, peeled and cut into large dice
- 1 tablespoon harissa paste
- 2 teaspoons ground cumin
- 1 clove garlic, crushed
- 2 tablespoons olive oil
- 2 ½ cups vegetable stock
- 250g low-fat plain yoghurt
- fresh chives, chopped, to garnish
1 Preheat the oven to 180°C/fan 160°C/gas 4.
2 Put the kumara and pumpkin into a baking tray with the harissa paste, cumin, garlic and oil. Toss to coat evenly and cook in the oven for 50 min, or until cooked and tender. Transfer to a large pan and cover with the stock.
3 Bring to the boil and simmer for 30 min. Purée with a stick blender until smooth, then blend in the yoghurt, reserving a little and adjust the seasoning with a pinch of salt and freshly ground black pepper to taste.
4 Serve with crusty bread and topped with a drizzle of the remaining yoghurt, the chopped chives and a sprinkle of black pepper.
Nutrition Info (per serve)
Total fat 5.3g
–Saturated fat 1.2g
Dietary fibre 5.3g
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