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
The Healthy Eating Hub
This article was written by an Accredited Practicing Dietitian from The Healthy Eating Hub. The Healthy Eating Hub is a team of university qualified nutritionists and dietitians who are passionate about helping people develop long term healthy eating habits through offering evidenced-based and practical nutrition advice that people can put into practice straight away.