Research has found that cumin may have benefits such as improving blood sugar control and cholesterol.
Heat oil in a large saucepan over medium heat. Add the onion and garlic and sauté until soft. Add the cumin and cook for a further minute until fragrant.
Add the sweet potato and pumpkin to the saucepan and toss in the onion mixture until coated. Add the water and chicken stock and bring to the boil. Simmer, uncovered, for 20–25 minutes or until the vegetables are soft.
Remove the saucepan from the heat and allow to cool slightly. Using a handheld blender, blend the soup until smooth. Serve.
858 kJ (205 calories)
- Saturated Fat
About the author
Kate Freeman is HRI's resident nutritionist. She is a registered nutritionist from Canberra, Australia and the creator and managing director of the largest private nutrition practice in Canberra, The Healthy Eating Hub. Kate consults, writes, presents and mentors in the field of nutrition and has over 10 years of experience in the industry.