This delicious Roasted Pumpkin and Sweet Potato Soup is so simple and comes with a few easy to follow tips to save you time.
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 1 kilogram butternut pumpkin
- 500 grams Kabocha Pumpkin
- 500 grams Yam
- 1 whole brown onion
- Salt to taste
- Oil if needed
- 1 whole Leek
- 875 milliliters chicken stock
- 1 tbsp Curry powder
- 1 tbsp Honey
- Cream, Serve
Preparation
Preheat the oven to 220°C (425°F).
If the pumpkin is whole, cut the pumpkin in half (lengthwise) and scoop out the seeds. Peel the sweet potato, and cut it into large chunks. Cut the onion in half.
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 to 60 minutes or until the pumpkin and sweet potato are just soft and beginning to brown.
While the roasted vegetables cool, cut the leek into 1 cm rounds and wash thoroughly. Before cooking the leeks, start removing the roasted pumpkin from the skin. This will be added to the leeks once they are sautéed.
Heat a large pot and brown the leeks with a drizzle of olive oil. Once the leeks are tender, add the roasted pumpkin and sweet potato to the pot. Add 1 cup of chicken broth at a time and stir until smooth.
Once the vegetables have broken down and cooled slightly, you can blend the soup in a blender or simply use an immersion blender.
Pour the mixture back into a saucepan and add the rest of the broth if necessary. Season the soup with curry powder and add honey. Place over medium heat until the soup is hot.
Serve with a drizzle of cream.
