By EP Dietetics

11:54am, Friday 7 July 2017

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Nothing beats a warming soup on a chilly winters day!

Sweet potato and pumpkin soup

Ingredients 

1 Tablespoon olive oil
1 brown onion
2 teaspoons ground cumin
600g butternut pumpkin

600g sweet potato

1L vegetable stock
Spoon of natural yoghurt (optional)

Sprinkle of cracked pepper 

 

Method

Roughly chop onion

Peel, seed and chop pumpkin and sweet potato into small cubes

Heat olive oil in a large saucepan on medium heat

Cook onion until golden

Add cumin, stirring until aromatic
Add pumpkin and sweet potato to saucepan, mix with onion

Add stock and simmer until the pumpkin/sweet potato is soft

Remove from heat and cool a little 

Blend until smooth (I used a stick blender)

Updated 11:56am, Friday 7 July 2017