An exotic twist to a winter-time favourite. This baked pumpkin and sweet potato soup is creamy and delicious, and the crunchy spiced topping gives it just the right amount of texture and extra nutrition for a filling winter meal. 

Ingredients

SOUP

• 1/2 butternut pumpkin
• 1 sweet potato
• 1 brown onion
• 2 tbsp olive oil
• 2 tsp paprika
• 2 garlic cloves
• 3 tsp vegetable stock powder
• 3 cups water
• 1/2 can coconut milk
• Salt and pepper to taste
• Handful of fresh corriander, and extra to serve

CRUNCHY TOPPING

• 1 can chickpeas, drained & rinsed
• 1 tbsp olive oil
• 3 tbsp activated pumpkin seeds
• 3 tbsp plain buckinis
• 1 tsp chilli flakes
• 1 garlic clove
• 1 tsp cumin seeds
• 1/4 tsp salt
• 1 tsp tamari
• 1 packet Red Kale Chips
• OPTIONAL: 3 tbsp coconut paste, handful sliced spring onions, sliced fresh chilli, nutmeg

Method

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.
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.
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.
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).

Original recipe: Ellie Bullen, Elsa's Wholesome Life

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