Pumpkin & Sweet Potato Soup with Cheesy Croutons
Warm up tums with a bubbling bowl of soup served with a wedge of homemade bread for some serious dipping.
Nut Free
Vegetarian
Ingredients
Soup
2 tbsp olive oil
1 small onion, chopped
1/2 tsp ginger, grated
200 g peeled pumpkin, diced
150 g peeled sweet potato, diced
45o ml chicken stock
1 small onion, chopped
1/2 tsp ginger, grated
200 g peeled pumpkin, diced
150 g peeled sweet potato, diced
45o ml chicken stock
Croutons
2 slices of white bread
Olive oil
Salt and Pepper
Olive oil
Salt and Pepper
Method
- Heat the oil in a saucepan.
- Add the onion and ginger and fry for 3 minutes.
- Add the diced potato and squash and coat the mixture.
- Fry for 2 minutes, then add the stock. Bring up to the boil, then simmer for 15 minutes. Whiz using a hand blender until smooth.
- To make the croutons, stamp 4 stars out of the white bread using a star cutter. Lightly brush with a little oil on both sides.
- Put the croutons on a baking sheet, grill on one side then sprinkle with the cheese and grill on the other side until golden. Serve on top of the soup.
