| | Pumpkin and sweet potato soup with coriander sambal & cumin flatbread
Pumpkin and sweet potato soup with coriander sambal & cumin flatbread
Pumpkin and sweet potato soup with coriander sambal & cumin flatbread 4.3-5 9
  • Calories: 2280 kj
  • Fat: 23g
  • Carbohydrates: 10g

How to Make:

  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.
Time for preparing:
25 min.
Servings:
4

Ingredients:

  • 60ml (1/4 cup) olive oil
  • 1 large brown onion, finely chopped
  • 1 tablespoon finely grated fresh ginger
  • 1kg Butternut pumpkin, peeled, deseeded, coarsely chopped
  • 500g sweet potato (kumara), peeled, coarsely chopped
  • 1 tablespoon ground cumin
  • 1L (4 cups) Massel vegetable liquid stock
  • 125ml (1/2 cup) water
  • 2 pieces Lebanese bread
  • 1/3 cup chopped fresh coriander
  • 1 long fresh red chilli, halved, deseeded, finely chopped
  • 2 tablespoons shredded coconut
  • Greek-style natural yoghurt (optional), to serve
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