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Roasted Pumpkin And Sweet Potato Cream

pastryparrot1's picture
Here is a silky and delicious cream of roasted pumpkin and sweet potato with a kick. I cooked it in a ginger broth and the final result is absolutely divine!
Ingredients
  Pumpkin 3 Cup (48 tbs), peeled, cubed large
  Sweet potato 3 Large, peeled, cubed
  Olive oil 1⁄8 Cup (2 tbs)
  Salt 2 Teaspoon
  Black pepper powder 2 Teaspoon
  Brown sugar 1 Teaspoon
  Fresh ginger slices 3 Medium, peeled, smashed
  Chili pepper 1 Medium, whole (Optional)
  Water 8 Cup (128 tbs)
  Half and half 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat oven to 400 degrees F.
2. Place the pumpkin and sweet potatoes in a roasting pan. Make sure not to pile them up so they roast evenly.
3. Drizzle with olive oil, salt, pepper and brown sugar. Place in the oven and roast for about 35 to 40 minutes or until vegetables are cooked through and browned.

MAKING
4. In the meanwhile, to a large pot, add the ginger and chili pepper.
5. Pour the water and bring to a simmer. When the veggies are ready, remove the ginger and chili pepper.
6. Add the roasted vegetables and simmer for about 20 minutes. (If using a hand held immersion blender, blend the soup now. If using a glass blender, cool down the soup and blend until smooth).
7. Add the half and half and mix well. Adjust the salt and pepper to taste. Stir and heat through.

SERVING
8. In serving bowls, serve the soup topped with croutons, shoe string potatoes or chopped herbs of choice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Feel: 
Creamy
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Pumpkin
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
6

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