Sweet Potato, Carrot & Ginger Soup with Crunchy Pumpkin Seeds
Instead of using crouton why not try these delicious and healthy lightly spiced Pumpkin Seeds to add extra crunch to your soup!
- 40g pumpkin seeds
- ½ tsp garam masala
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp Demerara sugar
- Pinch chilli flakes
- 1tbsp olive oil
- Pinch salt
Mix all ingredients together bar the salt, ensuring the pumpkin seeds are evenly coated with the spices and oil. Season with the salt and evenly spread out over an oven tray.
Place in a pre-heated oven at 190c for 12 minutes or until seeds start to turn golden brown.
Warm through a pot of Watmuff & Beckett Sweet Potato, Carrot & Ginger Soup, divide between two bowls and liberally sprinkle the pumpkin seeds over each portion.