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    You are in: Home / Recipes / Roasted Pumpkin and Sweet Potato Soup Recipe
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    Roasted Pumpkin and Sweet Potato Soup

    Roasted Pumpkin and Sweet Potato Soup. Photo by Jane Gib

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    Mirj's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Slice pumpkin in half and remove the seeds and strings.
    3. 3
      Season with salt and freshly ground pepper to taste, and wrap in aluminum foil.
    4. 4
      Use a fork to create vent holes all around the sweet potato.
    5. 5
      Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet.
    6. 6
      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.
    7. 7
      Remove the pumpkin and sweet potato from the oven and allow to cool.
    8. 8
      Remove the skin from the shallots and dice them finely.
    9. 9
      Heat the vegetable oil in a sautª pan over a medium flame.
    10. 10
      "Sweat"the shallots by covering with foil and then topping the pan with a close-fitting lid.
    11. 11
      After 1-2 minutes, remove the cover and foil, and add the curry powder.
    12. 12
      Saute for an additional minute, then remove from heat.
    13. 13
      Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor.
    14. 14
      Add the curried shallots, the remaining spices, and one cup of the chicken stock.
    15. 15
      Puree until smooth.
    16. 16
      Thin with the remaining chicken stock until the desired consistency is reached.
    17. 17
      Serve hot, garnished with chervil, if desired.

    Ratings & Reviews:

    • on October 14, 2012


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2006


      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

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Pumpkin and Sweet Potato Soup

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 130.4
    Calories from Fat 50
    Total Fat 5.6 g
    Saturated Fat 1.0 g
    Cholesterol 4.5 mg
    Sodium 816.3 mg
    Total Carbohydrate 15.7 g
    Dietary Fiber 1.7 g
    Sugars 3.9 g
    Protein 4.8 g

    The following items or measurements are not included:

    sugar pumpkin

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