Description
Discover how to make a delicious Creamy Pumpkin and Sweet Potato Soup that is perfect for cozy nights in. This easy recipe is sure to warm you up!
Ingredients
- – 500g (1 pound) butternut pumpkin or Queensland blue pumpkin, peeled, deseeded
- – 500g (1 pound) sweet potato, peeled
- – 1 onion, finely diced
- – 3 cloves garlic, roughly chopped
- – 1 liter (1/4 gallon) chicken or vegetable stock
- – 1/2 cup (120 ml) heavy cream (thickened cream)
- – 2 teaspoons (10 ml) olive oil
- – salt
- – white pepper
- – 2 small pinches cayenne pepper, to taste, ~1/8 teaspoon (1 ml)
- – 1/4 teaspoon (1 ml) cinnamon powder
Instructions
- Set your oven to 220°C/430°F for preheating.
- Cut the pumpkin and sweet potatoes into large chunks, approximately 5cm/2inch by 3cm/1inch. Arrange them on a baking sheet lined with parchment paper, drizzle with 1 teaspoon of olive oil, and spread out evenly before roasting for 30 minutes, or until the edges begin to caramelize.
- While the vegetables are roasting, sauté the diced onions and chopped garlic with the remaining olive oil in a heavy pot over low heat, such as a Dutch oven, when there are about 5 minutes left on the oven timer.
- After the vegetables have roasted, move them into the pot with the onions and garlic. Pour in the stock, season with salt and pepper, and bring to a boil. Then, lower the heat and let it simmer covered for 10 minutes.
- Remove the pot from the heat and place it on a stable surface. Use an immersion blender to puree the mixture for 2 to 3 minutes until it achieves a silky, thick texture.
- Stir in the heavy cream and adjust the seasoning with more salt and pepper if needed. Add cayenne pepper and cinnamon to suit your taste preferences.
Notes
- Consider using roasted garlic for a richer flavor profile.
- Try different types of pumpkins for varied textures and flavors.
- Top with olive oil or sour cream before serving for added richness.
