Virtual Medical Centre

Sweet Potato and Pumpkin Soup with Yoghurt Drizzle

• Ingredients
• Method

• Nutritional content

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

1. 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.
2. Purée mixture until smooth and return to a clean saucepan. Stir in milk and reheat gently without boiling.
3. Combine yoghurt and coriander. Ladle soup into serving bowls and top with a swirl of coriander yoghurt.

Nutritional content

Nutritional analysis per serve:

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.

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Article Dates:

Created: 4/12/2007

Modified: 3/6/2010