Topped with crispy chorizo croutons, this sweet potato soup recipe is the ultimate comfort meal. Loaded with veg, this hearty soup is sure to fill you up.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
1 tbs olive oil
1 brown onion, coarsely chopped
600g Kent pumpkin, peeled, seeded, chopped
1 gold sweet potato, peeled, chopped
4 cups (1L) salt-reduced chicken stock
2 Coles Mild Chorizo Salami, chopped
¾ cup (185ml) thickened cream
2 tbs pepitas (pumpkin seeds), toasted
⅓ cup coriander sprigs
Coles Bakery Stone Baked by Laurent Mini Rye Pane Di Casa*, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2 mins or until onion softens. Add the pumpkin, sweet potato and stock. Bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 20 mins or until the pumpkin is tender. Set aside to cool slightly.
Step 2
Meanwhile, heat a frying pan over high heat. Add chorizo. Cook, stirring, for 5 mins or until golden brown. Transfer to a plate lined with paper towel.
Step 3
Use a stick blender to blend the pumpkin mixture in the saucepan until smooth. Add ½ cup (125ml) of the cream and stir to combine. Season.
Step 4
Divide the soup among serving bowls. Drizzle with the remaining cream. Sprinkle with the chorizo, pumpkin seeds and coriander. Season. Serve with the bread.
