Name: Roasted Pumpkin and Sweet Potato Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 1 sugar pumpkin, approximately 1-2 pounds; 1 medium sweet potato; 2 1/2 cups chicken stock; 2 shallots, diced; 1 teaspoon cayenne pepper; 1 teaspoon curry powder; 1 teaspoon turmeric; 1 tablespoon pumpkin pie spice; 1 teaspoon salt; 1 teaspoon fresh ground pepper; 1 tablespoon vegetable oil

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Recipe by Mirj2338

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Roasted Pumpkin and Sweet Potato Soup created by Jane Gib

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.

Ready In:: 1hr 35mins
Serves:
Units:

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ingredients

1 sugar pumpkin, approximately 1-2 pounds
1 medium sweet potato
2 ¹⁄₂ cups chicken stock
2 shallots, diced
1 teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon turmeric
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon vegetable 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.

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RECIPE MADE WITH LOVE BY

@Mirj2338

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@Mirj2338

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"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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review by Canadian Soup Girl

10/14/2012

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.

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photo by Jane Gib

9/6/2006

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review by Jane Gib

9/6/2006

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

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photo by Food.com

3/9/2004

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creation by Mirj2338

11/25/2001

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.