Sweet Potato & Pumpkin Soup

Per Serve: 4

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
  • 2 low salt vegetable stock cubes, dissolved in
  • 3 cups boiling water
  • 2 cups Australian Skim Milk
  • 250g Reduced Fat Natural Australian Yogurt
  • 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 yogurt and coriander. Ladle soup into serving bowls and top with a swirl of coriander flavoured yogurt.

 Nutrient Analysis:

  • Energy: 672 kJ
  • Protein: 11 g
  • Total fat: 1.6 g
  • Saturated fat: 1.0 g
  • Carbohydrate: 25 g
  • Total sugars: 18 g
  • Sodium: 110 mg
  • Calcium: 300 mg
  • Iron: 1 mg
  • Fibre: 2 g
Sweet Potato & Pumpkin Soup

Recipes brought to you by Dairy Australia