Roasted Pumpkin and Sweet Potato Soup
Serving Size: 4 roasted sweeties.
Ingredients:
1 sugar pumpkin, approximately 1-2 pounds
1 medium sweet potato
2 1/2 cups chicken stock
2 shallots, diced
1 teaspoon cayenne pepper
1 teaspoon curry powder
1 teaspoon turmeric
1 tablespoon pumpkin pie spice
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon vegetable oil
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 saute 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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Peanut Butter Pumpkin Soup
4 tablespoons unsalted butter
4 cups pumpkin pie filling
2 cups pureed sweet potatoes
1 cup peanut butter
6 cups chicken or turkey broth
1 teaspoon freshly ground black pepper
1 teaspoon salt
chopped chives for garnish
sour cream for garnish
Melt butter in a soup pot over medium heat. Stir in
pie filling, sweet potatoes and peanut butter. Add
broth, pepper and salt; stir well until smooth. Reduce
heat and simmer for 20 minutes. To serve, garnish soup
with chives and sour cream. Serves 8.
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