Sweet Potato and Pumpkin Soup with Yogurt Drizzle




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



  • 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



  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