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THE DAIRY KITCHEN

Sweet Potato and Pumpkin Soup with Yoghurt Drizzle

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 20 MINS
Cooking 20 MINS
A warming soup is an ideal standby for lunch or dinner. It's nutritious, dairy packed and full of flavour.

Ingredients

1 onion, sliced
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1/4 cup water
250g sweet potato, peeled and chopped
250g pumpkin, peeled and chopped
750ml vegetable or chicken stock
2 cups milk
250g natural yoghurt
1 tablespoon finely chopped coriander

Method

  1. Saute onion, garlic and ginger in a non-stick saucepan with water until tender. Add sweet potato, pumpkin and stock and simmer, uncovered for 15-20 minutes or until tender
  2. Puree mixture until smooth and return to a saucepan. Stir in milk and reheat gently without boiling.
  3. Combine yoghurt and coriander. Ladle soup into serving bowls and top with a swirl of coriander flavoured yoghurt.

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