Roasted Pumpkin And 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.

ROASTED PUMPKIN AND SWEET POTATO SOUP

Steps:

• Preheat oven to 220°C (425°F).
• If the pumpkin is whole, cut the pumpkin in half (lengthways) and scoop out the seeds.
• Peel the sweet potato, and cut into large chunks
• Place the pumpkin and sweet potato and a halved onion in a roasting pan. Be sure to cook the pumpkin skin side down.
• Drizzle with a little oil and sprinkle with salt.
• Bake for 55-60 minutes or until the pumpkin and sweet potato is just soft and starting to brown.
• While the roasted vegetables cool down, you can slice the leek into 1 centimetre rings, and wash thoroughly.
• Before you cook the leeks, you can begin to scoop the roasted pumpkin away from the skin. Add to the leeks once they are sautéed.
• After heating a large pot you can sauté the leek with a drizzle of olive oil.
• Once the leeks are soft, you can add the roasted pumpkin and sweet potato to the pot.
• Add 1 cup of the chicken stock at a time and blend until smooth.
• Once the vegetables have broken down and cooled slightly, you can blend the soup in a blender or just use a stick blender.
• Pour the mixture back into a saucepan, add remaining stock if required
• Season the soup with curry powder and add honey.
• Place over medium heat until soup is heated through.
• Serve with a dash of cream.

SPICY PUMPKIN AND SWEET POTATO SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a mortar or spice grinder, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste.
• Wash pumpkin, and cut into 2-inch wide wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish.
• Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest points.
• Meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.
• Chop pumpkin and potatoes into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the puree. It may be necessary to deglaze the dish with a little chicken broth.
• Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Heat through.

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.

PUMPKIN AND SWEET POTATO SOUP

Steps:

• Peel and finely slice onions.Peel and cut pumpkin and sweet potato into small cubes.
• In a large saucepan over a medium heat, cook onions in the oil for a couple of minutes.
• Add the sweet potato, pumpkin, and the spices. Stir until well coated. Cook for 1 minute.
• Add vegetable stock and simmer for 20-25 minutes, or until vegetables are tender.
• Use an immersion blender, food processor or blender; blend the soup until it is smooth. See Note 5.
• Make sure the consistency is to your liking - add a little extra stock or water to thin the soup out if you wish.
• Optional - drizzle the soup with coconut cream or a garnish of your choice; fresh herbs or pumpkin seeds are great options.

PUMPKIN SWEET POTATO SOUP (GF, DF, PALEO, WHOLE30)

Steps:

• Heat oven to 400 F. Use a sharp knife and cutting board to cut a sweet potato in half lengthwise. Set on a baking sheet with parchment paper and cook for 30-40 mins, until soft all the way through in both halves. Let cool for 10-15 minutes, then peel the skin away and cut the potato into chunks. Set aside.
• Heat 1 tbsp olive oil in a large pot over medium heat. Add in diced onion and 1/8 tsp kosher salt and stir with a wooden spoon, cooking for 3-4 minutes until onion is cooked through and translucent.
• While onion is cooking, measure out the ground cinnamon, ginger, nutmeg, and cloves into a small bowl and stir to combine. Once onion is cooked through, add the spices to the pot. Add in the cut sweet potato and stir together for a minute or two.
• Pour in the canned pumpkin and broth, stirring to combine. Add in the bay leaf then increase to high heat to bring the pot to a boil. Reduce heat to low and let simmer for 15 minutes.
• When the 15 minutes are done, remove the pot from the heat and let cool for 5-10 minutes. Remove the bay leaf then use an immersion blender to combine everything together.
• Add in the full fat coconut milk and continue using the immersion blender until the soup reaches a smooth consistency. Add ground black pepper and more kosher salt until the soup tastes as you like it, starting in 1/2 tsp increments for the salt. Serve with a swirl of additional full fat coconut milk, some freshly cracked pepper, and a sprinkle of pepitas or pecans!

ROASTED PUMPKIN AND SWEET POTATO SOUP

Steps:

• 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.

ROASTED PUMPKIN AND SWEET POTATO SOUP WITH WHITE TRUFFLE OIL RECIPE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Place the pumpkins and sweet potatoes on lightly greased baking sheets. Then drizzle them with olive oil and season them with salt and pepper.
• Place the baking sheets in the oven and bake for about 30-35 minutes. Once they're finished baking, remove them from the oven and set them aside.
• Simmer 1 tbsp. of oil in a large saucepan over medium heat then add in garlic and ginger. let them cook for 1 minute.
• After 1 minute, add in the roasted pumpkin, roasted sweet potato, pumpkin pie spice, and dried thyme. Toss them for even coating.
• Let the ingredients cook for 3-5 minutes, then add in the chicken broth and simmer. Let everything cook for 15-20 minutes.
• Using an immersion blender, begin pureeing the ingredients. You can also puree them in batches using a blender and then return them to the saucepan.
• Add in the milk and heavy cream and stir until they are well-blended. Heat everything thoroughly. Afterward, garnish your meal with some white truffle oil. Bon apetit!