Roasted Pumpkin and Sweet Potato Soup

Recipe by Mirj2338
READY IN: 1hr 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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