Pumpkin & Sweet Potato Soup with Cheesy Croutons
Warm up tums with a bubbling bowl of soup served with cheesy croutons for added child appeal!
Ingredients
Soup
2 tbsp olive oil
1 small onion, chopped
1/2 tsp ginger, grated
200g peeled pumpkin, diced
150g peeled sweet potato, diced
450ml chicken stock
1 small onion, chopped
1/2 tsp ginger, grated
200g peeled pumpkin, diced
150g peeled sweet potato, diced
450ml chicken stock
Croutons
2 slices of white bread
A little grated Parmesan cheese
Olive oil
Salt and pepper
A little grated Parmesan cheese
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 out 4 stars of white bread using a star cookie 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.
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