2 tbsp olive oil<br />
1 small onion, chopped<br />
1/2 tsp ginger, grated<br />
200 g peeled pumpkin, diced<br />
150 g peeled sweet potato, diced<br />
45o ml chicken stock2 slices of white bread<br />
Olive oil<br />
Salt and Pepper<ol>
<li>Heat the oil in a saucepan.</li>
<li>Add the onion and ginger and fry for 3 minutes.</li>
<li>Add the diced potato and squash and coat the mixture.</li>
<li>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.</li>
<li>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.</li>
<li>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.</li>
</ol>
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.
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
Croutons
2 slices of white bread
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.
