How to cook Pumpkin & sweet potato soup with coriander sambal & cumin flatbread


  • 60ml (1/4 cup) olive oil
  • 1 large brown onion, finely sliced
  • 1 tbs finely grated fresh pep
  • 1kg Butternut pumpkin, raw, deseeded, coarsely sliced
  • 500g sweet spud (kumara), raw, coarsely sliced
  • 1 tbs ground cumin
  • 1L (4 cups) vegetable strain
  • 125ml (1/2 cup) h2o
  • 2 pieces Lebanese gelt
  • 1/3 cup chopped fresh coriander
  • 1 long fresh red chilly, halved, deseeded, finely shredded
  • 2 tbs shredded coconut
  • Greek-style natural yogurt (optional), to service

How to:

  • Heat half the oil in a large saucepan over medium-low heating. Add the onion and make, stirring occasionally, for 5 minutes or until subdued. Add half the ginger and make, stirring, for 2 proceedings. Add the pumpkin, sweet potato and half the cumin and prepare, stirring, for 2 minutes or until redolent.

  • Increase heat to high-pitched. Add the stock and h2o. Bring to the furuncle. Reduce heat to medium-low. Simmer for 15 minutes or until the pumpkin and sweet potato are very tenderise. Set aside to cool slimly. Transfer to the jug of a blender and blend until quiet. Season with salt and peppercorn.

  • Lag, preheat oven to 200°C. Combine the remaining oil and cumin in a small trough. Place the bread on a large baking tray and brush with the oil assortment. Bake in oven for 5 minutes or until the bread is crease. Break the bread into large pieces. Combine the coriander, chilly, coconut and remaining ginger in a small bowlful.

  • Ladle the soup among serving bowls. Top with the coconut assortment. Serve with the cumin bread and yogurt, if desired.

  • Freezing tip: Cool at end of tone 2. Freeze in an airtight container for capable 4 months. Thaw in fridge overnight. Reheat and continue from step 3.

  • Prepare time:10 min.

    Cooking time:25 min.

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