Pumpkin Sweet Potato Soup Food

ROASTED PUMPKIN AND SWEET POTATO SOUP

Steps:

• Preheat oven to 400F and line a baking sheet with parchment paper.
• Slice pumpkin in half and remove seeds. Stab fork into each side of the pumpkin's skin 3-4 times. These holes allow steam to escape when roasting in the oven.
• Slather sweet potatoes and pumpkin halves in vegetable oil. Place pumpkin flesh sided own on the parchment paper.
• Roast pumpkin and sweet potato for 45-50 minutes. You'll known when they are finished baking when you insert a pairing knife into the vegetable flesh and it easily slides in and out.
• Let roast pumpkin and sweet potatoes cool. Once at room temperature scoop the pumpkin away from the skin into a measuring cup. Slice roasted sweet potatoes in half and similarly scoop out the flesh to be measured.
• Melt butter over medium heat in a large dutch oven. Add the onions and cook, stirring occasionally, until soft, approximately 5 minutes.
• Add roasted sweet potato and pumpkin to the onions and stir in chicken broth, salt and pepper. Simmer for 3-5 minutes while stirring.
• Add sliced apple, honey, ginger, maple syrup and spices.
• Using an immersion blender, puree the soup until thick and creamy.
• Slowly stir in room temperature milk then simmer while stirring for 2-3 minutes until desired consistency is reached.
• Use a ladle to pour Roasted Pumpkin and Sweet Potato Soup into bowls. Top with a dollop of sour cream and chopped parsley.

PUMPKIN & SWEET POTATO SOUP

Steps:

• Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
• In a large saucepan, melt the butter using a medium heat.
• Leaving the heat setting the same, add the onions and cook for 5 minutes.
• Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
• Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
• Remove from heat and puree in batches in a food processor.
• Place in a clean suacepan, add honey and cinnamon.
• Bring to the boil then remove from heat.
• Add more seasoning if necessary.
• Top with cheese then serve.
• For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup.
• Simmer for 5 minutes and then serve.

ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
• While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
• Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
• Sprinkle with cilantro to serve.

CURRIED PUMPKIN AND SWEET POTATO SOUP

Steps:

• In saucepan, heat oil; saute garlic and onion until softened, approximately 5 minutes.
• add stock, sweet potatoes, pumpkin, curry powder, coriander, honey and ginger.
• reduce heat, cover and simmer until potatoes are tender, approximately 20-30 min (depends are how small you cut your pototoes.
• Puree in food processor or with immersion blender until smooth.
• return to saucepan, if using food processor; stir in milk until blended.