Besides pumpkin and sesame seeds, this soup’s garnish also contains kasha. These small triangular grains are actually toasted buckwheat groats and have a texture similar to nuts. Kasha gives soups and salads a little crunchy kick and can even help liven up grilled meats.
In a small skillet over medium-high heat, brown the kasha, pumpkin seeds and sesame seeds in the oil. Season with
salt and pepper and set aside.
In a large pot over medium heat, soften the onion and garlic in the butter. Add the sweet potatoes and cook for 2 minutes. Add the broth and bring to a boil. Cover and simmer for 20 minutes or until the sweet potatoes are tender.
In a blender, purée the soup until smooth. Season with salt and pepper. When ready to serve, top with the kasha and seeds.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.