Spicy sweet potato and pumpkin soup
Sally's yummy guilt-free sweet potato and pumpkin soup is bursting with flavour!
Makes 8 servings, perfect to store for another day
Ingredient:800g sweet potatoes, peeled and cut into large dices 490g pumpkin, peeled and cut into large dices 1 tbsp harissa paste 2 tsp ground cumin 1 garlic clove, crushed 2 tbsp olive oil 600ml vegetable stock 250g low-fat natural yogurt Chopped fresh chives to garnish
Method:
Preheat the oven to 180°C/fan 160°C/gas 4
Put the sweet potatoes 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. Bring to the boil and simmer for 30 min.
Purée with a stick blender until smooth, then blend in the yogurt, reserving a little to drizzle
Adjust the seasoning with a pinch of salt and freshly ground black pepper to taste
*Gently reheat the soup and top with a drizzle of the remaining yogurt, the chopped chives and a sprinkle of black pepper