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Roast Pumpkin And Sweet Potato Soup Recipe

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Roast Pumpkin Sweet Potato Soup Veena Azmanov
Roast Pumpkin Sweet Potato Soup Veena Azmanov from veenaazmanov.com

Description

This roast pumpkin and sweet potato soup recipe is a perfect meal for the fall season. It's creamy, comforting, and packed full of flavors. The pumpkin and sweet potato bring a natural sweetness to the soup, while the roasted garlic and thyme add a savory depth of flavor. This recipe is easy to make and can be stored in the refrigerator for a quick and healthy lunch or dinner.

Prep Time

The prep time for this soup is around 15 minutes. You'll need to chop up the vegetables, roast the pumpkin and sweet potato, and prepare the stock.

Cook Time

The cook time for this soup is around 30 minutes.

Ingredients

  • 2 cups of pumpkin, peeled and chopped
  • 2 cups of sweet potato, peeled and chopped
  • 1 head of garlic
  • 2 tablespoons of olive oil
  • 1 onion, chopped
  • 4 cups of chicken or vegetable stock
  • 1 teaspoon of thyme leaves
  • 1/2 cup of heavy cream
  • Salt and pepper to taste

Equipment

  • Baking tray
  • Pot
  • Blender or food processor
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method

  1. Preheat the oven to 375°F (190°C).
  2. Line a baking tray with parchment paper and place the chopped pumpkin and sweet potato on it.
  3. Drizzle the vegetables with olive oil and season with salt and pepper.
  4. Cut the top off the garlic head, drizzle with olive oil, and wrap in aluminum foil.
  5. Place the garlic on the baking tray with the vegetables.
  6. Bake in the oven for 30 minutes or until the vegetables are soft and tender.
  7. While the vegetables are roasting, heat a pot over medium heat.
  8. Add the chopped onion and sauté until translucent.
  9. Add the roasted vegetables, thyme leaves, and stock to the pot.
  10. Bring to a boil and then reduce the heat to low and let simmer for 10 minutes.
  11. Remove from heat and let cool for a few minutes.
  12. Transfer the soup to a blender or food processor and blend until smooth.
  13. Return the soup to the pot and stir in the heavy cream.
  14. Season with salt and pepper to taste.
  15. Serve hot and enjoy!

Notes

You can easily make this soup vegan by using vegetable stock and skipping the heavy cream. You can also adjust the consistency of the soup by adding more or less stock depending on how thick you like it.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 263
  • Carbohydrates: 26g
  • Protein: 4g
  • Fat: 17g
  • Saturated Fat: 7g
  • Cholesterol: 37mg
  • Sodium: 491mg
  • Potassium: 719mg
  • Fiber: 3g
  • Sugar: 7g
  • Vitamin A: 227%
  • Vitamin C: 19%
  • Calcium: 7%
  • Iron: 7%

Recipes FAQ

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Can I use a different type of squash?

Yes, you can use any type of squash that you like in this recipe. Butternut squash or acorn squash would work well.

Can I use dried thyme instead of fresh?

Yes, you can use dried thyme instead of fresh. Just use 1/2 teaspoon of dried thyme instead of 1 teaspoon of fresh.

Recipe Tips

  • Make sure to line your baking tray with parchment paper to prevent the vegetables from sticking.
  • Don't skip roasting the garlic. It adds a delicious depth of flavor to the soup.
  • When blending the soup, be careful not to overfill your blender or food processor. You may need to blend it in batches.
  • For a fun garnish, you can top the soup with a drizzle of olive oil, a sprinkle of thyme leaves, or some croutons.

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