Creamy soup is always a winner this time of the year. Topped with a baked crunchy topping to add texture, flavour, and some extra plant based protein, makes this a complete perfect dinner.
Mains
Baked Pumpkin & Sweet Potato Soup with a Crunchy Spiced Topping
ingredients
Soup
- ½ butternut pumpkin
- 1 large sweet potato
- 1 brown onion
- 2 tbsp olive oil
- 2 tsp paprika
- 2 garlic cloves
- 3 tsp vegetable stock powder
- 3 cups water
- salt and pepper to taste
- ½ can coconut milk
- handful of fresh coriander (+ extra to serve)
Crunchy Topping
- 1 can chickpeas, drained and rinsed
- 1 tbsp olive oil
- 3 tbsp Activated Pumpkin Seeds
- 3 tbsp Plain Buckinis see product
- 1 tsp chilli flakes
- 1 garlic clove
- 1 tsp cumin seeds
- ¼ tsp salt
- 1 tsp tamari
- Kale Chips
- Optional: 3 tbsp Coconut Paste, handful sliced spring onions, sliced fresh chilli, nutmeg
method
- Step 1Preheat oven to 160 degrees fan forced, chop the pumpkin, sweet potato, onion and garlic into large chunks (leave skin on), place in a baking dish, drizzle over olive oil, and paprika and place in oven. Bake for approximately 60 min, or until veggies are soft and juicy.
- Step 2Meanwhile, add all the ‘crunchy topping’ ingredients to a mixing bowl (except the kale chips), stir well, transfer to a lined baking tray and spread flat. Place in the oven and bake for 20 minutes or until everything is crunchy and golden.
- Step 3Once the veggies are cooked, transfer to a blender, add the water, veggie stock powder, and salt and pepper and blend until smooth, add the coconut milk and process again until smooth and creamy.
- Step 4Serve soup into bowls, mix kale chips into the ‘crunchy topping’ mixture, serve it over the soup and top with coriander and any other extras (see extra optional toppings).
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This recipe looks amazing, however steps 2 and 3 are the same
This looks like an amazing recipe, however i believe steps 2 and 3 and the same