Description
Discover how to make a delicious Roasted Pumpkin and Sweet Potato Soup that is perfect for cozy nights in. This easy recipe will warm your soul!
Ingredients
- – 500 g (1 pound) butternut pumpkin or Queensland blue pumpkin, peeled, deseeded
- – 500 g (1 pound) sweet potato, peeled
- – 1 onion, finely diced
- – 3 cloves garlic, roughly chopped
- – 1 liter (1 quart) vegetable stock
- – 1/2 cup (120 ml) heavy cream (thickened cream)
- – 2 teaspoons (10 ml) olive oil
- – salt
- – white pepper
- – 2 small pinches paprika, to taste, ~1/8 teaspoon (1 ml)
- – 1/4 teaspoon (1 ml) cinnamon powder
Instructions
- Set your oven to 220°C/430°F to preheat.
- Chop the pumpkin and sweet potatoes into rough pieces, approximately 5cm/2inch by 3cm/1inch in size. Arrange them on a prepared baking sheet and coat with 1 teaspoon of olive oil. Spread out evenly in a single layer, then roast for 30 minutes until they start to caramelize at the edges.
- As the oven timer nears the last 5 minutes, use the remaining olive oil to gently soften the diced onions and garlic in a sturdy pot over low heat, such as a Dutch oven.
- After the 30-minute roasting period, move the roasted pumpkin and sweet potatoes into the pot. Add the vegetable stock, along with some salt and white pepper. Allow the mixture to reach a boil, then let it simmer for 10 minutes with the lid on.
- Turn off the heat and place the pot on a stable work surface. Use an immersion blender to puree the mixture for 2 to 3 minutes until you achieve a very smooth and thick texture.
- Stir in the heavy cream and adjust the flavor by adding more salt and pepper if needed. Enhance the taste with pinches of paprika and cinnamon according to preference.
Notes
- Ensure the pumpkin and sweet potatoes are roasted until caramelized for a smoother soup texture.
- Adjust salt and white pepper to taste after blending the mixture for optimal seasoning.
- Use paprika and cinnamon sparingly to enhance the soup’s flavor without overpowering it.
