Roasted Pumpkin and Sweet Potato Soup
๐ Total Time: 1 hour 35 minutes
๐ฅฃ Recipe Category: Lunch/Snacks
๐ Keywords: Vegetable, Kosher, Potluck, Winter, Christmas, Hanukkah, Thanksgiving, Weeknight, Stove Top, < 4 Hours
๐จโ๐ณ Recipe Servings: 4
๐ Description: A seasonal delight that not only tantalizes the taste buds but also dazzles with its presentation, this Roasted Pumpkin and Sweet Potato Soup is the epitome of comfort and warmth, perfect for any occasion from casual gatherings to festive celebrations. Prepare to bask in the admiration of your guests as they savor each spoonful of this aromatic delight.
Ingredients:
- 1 sweet potato
- 1 shallot
- 2 1/2 teaspoons cayenne pepper
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon pumpkin pie spice
- Salt (to taste)
- Freshly ground pepper (to taste)
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 400 degrees Fahrenheit. |
| 2 | Begin by slicing the pumpkin in half and removing the seeds and strings. |
| 3 | Season the pumpkin halves with salt and freshly ground pepper according to your taste preferences, then tightly wrap them in aluminum foil. |
| 4 | Use a fork to create vent holes all around the sweet potato, then wrap it in foil as well. |
| 5 | Place the wrapped pumpkin and sweet potato on a foil-lined baking sheet and roast in the preheated oven for approximately one hour and ten minutes, or until both are tender enough to be pierced easily with a fork. |
| 6 | Once roasted, remove the pumpkin and sweet potato from the oven and allow them to cool slightly. |
| 7 | While the vegetables are cooling, peel the skin from the shallot and finely dice it. |
| 8 | Heat vegetable oil in a sautรฉ pan over medium heat, then add the diced shallots. |
| 9 | Cover the shallots with foil and place a close-fitting lid on the pan to “sweat” them for 1-2 minutes. |
| 10 | Remove the lid and foil, then add the curry powder to the shallots. Sautรฉ for an additional minute, then remove from heat and set aside. |
| 11 | Once the pumpkin and sweet potato have cooled slightly, scoop out their flesh and transfer it to a food processor. |
| 12 | Add the sautรฉed shallots with curry powder, along with the remaining spices (cayenne pepper, turmeric, pumpkin pie spice), and one cup of chicken stock to the food processor. |
| 13 | Purรฉe the mixture until smooth, adding more chicken stock as needed to achieve your desired consistency. |
| 14 | Once the soup reaches the desired consistency, transfer it to a pot and gently reheat it over low to medium heat. |
| 15 | Serve the soup hot, garnished with chervil if desired, and prepare to delight your taste buds with the comforting flavors of roasted pumpkin and sweet potato. |
This soup is a delightful combination of seasonal flavors, perfect for warming up on a chilly winter evening or serving as a starter for your holiday feasts. With its creamy texture and aromatic spices, it’s sure to become a favorite in your recipe collection. So, gather your ingredients and get ready to impress your family and friends with this irresistible Roasted Pumpkin and Sweet Potato Soup!
