Sweet Potato and Pumpkin Soup with Yoghurt Drizzle

Ingredients
Method
Nutritional content

Dairy Australia

Ingredients

Serves 4

1 onion, sliced
1 clove garlic, crushed
1 teaspoon fresh ginger, grated
1/4 cup water
250 g sweet potato, peeled and chopped
250 g pumpkin, peeled and chopped
2 low salt vegetable stock cubes, dissolved in 3 cups boiling water
2 cups Australian skim milk
250 g Australian reduced fat natural yoghurt
1 tablespoon coriander, finely chopped

Method

Sauté 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.
Purée mixture until smooth and return to a clean saucepan. Stir in milk and reheat gently without boiling.
Combine yoghurt and coriander. Ladle soup into serving bowls and top with a swirl of coriander yoghurt.

Nutritional content

Nutritional analysis per serve:

Energy	672 kJ 160 cal
Protein	11 g
Total fat	1.6 g
Saturated fat	1.0 g
Carbohydrates	25 g
Total sugars	18 g
Sodium	110 mg
Calcium	300 mg
Fibre	2 g
Iron	1 mg
GI	Low

Sweet potato and pumpkin soup with yoghurt drizzle

More recipes

For more healthy and tasty recipes, including recipes for breakfast, snacks, parties, dinner and dessert, as well as recipes for kids, see Recipes.