Creamy Sweet Potato Onion and Pumpkin Soup

Ingredients (serves 6)

• 450g orange sweet potato (kumara), peeled, chopped
• 450g jap or kent pumpkin, deseeded, peeled, chopped
• 3 large (about 600g) brown onions, halved, chopped
• 1/4 cup firmly packed roughly chopped fresh continental parsley
• 2 large garlic cloves, crushed
• 500ml (2 cups) vegetable stock
• 1 tsp ground coriander
• 3 tsp cumin seeds
• 1/3 loaf (about 80g) Turkish bread
• 3 tsp extra virgin olive oil
• 750ml (3 cups) reduced-fat milk
• 60ml (1/4 cup) thickened extra-light cream (Pauls brand)
• 2 tbs chopped fresh continental parsley leaves, extra

Method

1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
2. Place sweet potato, pumpkin, onion, parsley, garlic, stock, ground coriander and 1 tsp of cumin seeds in a saucepan and bring to a simmer over medium-high heat. Reduce heat to low and cook, covered, for 30 minutes or until soft. Set aside for 30 minutes to cool.
3. Meanwhile, cut bread into 1.5cm cubes. Place in a bowl and toss bread cubes in oil. Sprinkle with remaining cumin seeds and toss to coat. Spread bread over lined tray and bake for 6 minutes or until golden. Set aside.
4. Place one-third of the soup in the bowl of a food processor or blender and process until smooth. Place in a saucepan. Repeat, in 2 batches, with the remaining soup. Add the milk and cream and stir over medium heat, without boiling, until hot. Ladle into bowls and sprinkle with croutons and remaining parsley. Serve immediately.

Notes

• 
  Prep: 15 mins (+ 30 mins cooling time) Cumin seeds are available from Indian grocery stores and spice outlets.