Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 4.26 dollar
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 1kilograms Woolworths diced pumpkin & sweet potato
- 1/4 cup extra virgin olive oil
- 1L Woolworths vegetable stock
- 400milliliter canned Macro Organic coconut milk
- 1/2 bunch coriander, roots and stems finely chopped, leaves picked and roughly chopped
Nutrition per serving
2010kJ / 480Cal
2010 Kilojoules or 480 Calories
23% of daily energy intake*
Protein
8.7grams
Fat
41.5grams
Carbs
25.5grams
Sugars
17.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This easy roast pumpkin soup recipe is on the table in just 20 minutes. With only five ingredients, it's the ultimate midweek dinner.
Method
Step 1 of 4
Preheat oven to 240°C/220° fan-forced. Line 2 large trays with baking paper. Divide pumpkin and sweet potato mix between trays. Drizzle with oil and season with pepper. Toss to coat. Roast for 12 minutes or until just tender and starting to brown.
Step 2 of 4
Meanwhile, bring stock, 3/4 of coconut milk, coriander roots and stems to the boil in a large saucepan over high heat. Boil for 5 minutes or until reduced by a third.
Step 3 of 4
Add pumpkin and sweet potato mixture. Reduce heat to medium and simmer, uncovered, for 3 minutes or until vegetables are heated through. Remove from heat. Using a stick blender, blend soup until smooth.
Step 4 of 4
Ladle soup among bowls. Drizzle with remaining coconut milk and swirl to create a marble effect. Top with chopped coriander leaves and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.