Roasted Sweet Potato and Pumpkin Soup (serves 4)
- 2 medium sweet potatoes, peeled and diced (about 3 cups chopped)
- 2 cups cooked pumpkin (or 1 can pureed pumpkin)
- 1 tbsp olive oil, divided
- 1 small onion, chopped small
- 1 tbsp chopped fresh ginger
- 1/2 tsp allspice
- 1/4 tsp coriander
- 1/8 tsp cinnamon
- 4 cups vegetable stock
- Salt and pepper, to taste
For pumpkin, slice in half and remove all seeds and pulp. Place in a baking dish, cut side down, with 1/4 inch of water. Bake in a 350˚ oven for 45-60 minutes, until fork tender. Let cool and scoop out pumpkin flesh.
Heat remaining 1/2 tbsp olive oil in a large soup pot over medium heat.
Saute chopped onion and ginger until soft and translucent, but not brown, about 8-10 minutes. Season with about 1/2 tsp salt and 1/4 tsp pepper.
Stir in allspice, coriander and cinnamon and cook for another minute.
Add cooked sweet potato and pumpkin. Pour in enough stock to cover everything, should be about 4 cups.
Bring to a boil, turn heat to medium low and simmer long enough to heat everything through and let the flavors combine, about 10-15 minutes.
Remove from heat and puree with an immersion blender, or in batches, in a food processor.
Season with a bit more salt and pepper, if necessary, depending on how salty the stock is.
If the soup is thicker than you'd like, stir in a bit more stock or milk/ cream.
For a printable recipe click here