Baked Pumpkin & Sweet Potato Soup with a Crunchy Spiced Topping
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.
SERVES 3
ingredients
Soup
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½ butternut pumpkin
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1 large sweet potato
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1 brown onion
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2 tbsp olive oil
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2 tsp paprika
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2 garlic cloves
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3 tsp vegetable stock powder
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3 cups water
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salt and pepper to taste
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½ can coconut milk
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handful of fresh coriander (+ extra to serve)
Crunchy Topping
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1 can chickpeas, drained and rinsed
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1 tbsp olive oil
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3 tbsp Activated Pumpkin Seeds
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3 tbsp Plain Buckinis
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1 tsp chilli flakes
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1 garlic clove
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1 tsp cumin seeds
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¼ tsp salt
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1 tsp tamari
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Kale Chips
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Optional: 3 tbsp Coconut Paste, handful sliced spring onions, sliced fresh chilli, nutmeg
method
- Step 1 :Preheat 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 2 :Meanwhile, 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 3 :Once 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 4 :Serve 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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