Roasted Pumpkin and Sweet Potato Soup

Roasted Pumpkin and Sweet Potato Soup

  • Prep Time: 20 mins
  • Total Time: 1 hrs 35 mins
  • Servings: 4
  • About This Recipe

    “A great soup that is very seasonal, and makes for an excellent presentation. Get ready to serve this and stand back for the ooooohs of admiration.”

    Ingredients

  • 1sugar pumpkin, approximately 1-2 pounds
  • 1mediumsweet potato
  • 2 1/2 cupschicken stock
  • 2shallots, diced
  • 1teaspooncayenne pepper
  • 1teaspooncurry powder
  • 1teaspoonturmeric
  • 1tablespoonpumpkin pie spice
  • 1teaspoonsalt
  • 1teaspoonfresh ground pepper
  • 1tablespoonvegetable oil
  • Directions

  • Preheat oven to 400 degrees.
  • Slice pumpkin in half and remove the seeds and strings.
  • Season with salt and freshly ground pepper to taste, and wrap in aluminum foil.
  • Use a fork to create vent holes all around the sweet potato.
  • Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet.
  • Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork.
  • Remove the pumpkin and sweet potato from the oven and allow to cool.
  • Remove the skin from the shallots and dice them finely.
  • Heat the vegetable oil in a sautª pan over a medium flame.
  • “Sweat”the shallots by covering with foil and then topping the pan with a close-fitting lid.
  • After 1-2 minutes, remove the cover and foil, and add the curry powder.
  • Saute for an additional minute, then remove from heat.
  • Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor.
  • Add the curried shallots, the remaining spices, and one cup of the chicken stock.
  • Puree until smooth.
  • Thin with the remaining chicken stock until the desired consistency is reached.
  • Serve hot, garnished with chervil, if desired.
  • Reviews

  • “I prepared the soup in its entirety, with only curry, had a tast and it was delicious.Then I realized I forgot to add the cayenne pepper, tumeric and pumpkin pie spice.After I added that, the soup was ruined.Way too much spice.I tried to save it by adding potatoes and sugar, but it didn’t work.Next time I make it, I will use only a very small amount (1/4 tsp) of all spices or just curry.”

  • “Well What can I say about this recipe, Wonderful, great.. I have no words to express how nice this soup was. I used normal pumpkin, as we don’t have any sweet pumpkin here. DH loved it, and so did I.Will do again and again. Thanks Mirj for sharing “

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