Sweet Potato and Pumpkin Soup with Yogurt Drizzle

Serves:

6

Description:

A tasty soup that is easy to make and great for winter.

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 reduced salt vegetable stock cubes, dissolved in
• 3 cups boiling water
• 2 cups Australian skim milk
• 250g Australian reduced fat natural yogurt
• 1 tablespoon finely chopped coriander

Method:

1. Cook onion, garlic and ginger in a non-stick saucepan with water until tender. Add sweet potato, pumpkin and stock, 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.

Recipe by: Dairy Australia Test Kitchen

Website: www.dairy.com.au