I love my soups spicy but I had to make an exception for this soup. The sweetness of pumpkin and sweet potato are heightened with the roasting process and with the addition of cream. This is a simple, creamy and super tasty soup that almost passes off as a dessert. In all, it is a healthy indulgence.
Ingredients
- Pumpkin – ½ kilo, peeled, cut into big chunks
- Sweet potato – ½ kilo, peeled and cut into chunks
- Milk (I used 1% fat, use any of your choice) – 1, cup
- Light cream – ¼ cup + some for garnish
- Garlic – 4cloves
- Onion -1, peeled and roughly chopped
- Celery (Optional) – 1 stalk, roughly chopped
- Coriander powder – ½ tspn
- Cumin powder – ¼ tspn
- Salt – To taste
- Pepper – To season
- Stock – 3 cups
- Olive oil – 1 tblspn
Directions
- Pre-heat oven at 200ºc.
- Line a baking tray with baking paper, spread out the pumpkin, sweet potato and onion pieces.
- Sprinkle salt and pepper over the vegetables.
- Spray or drizzle olive oil and pop it into the pre-heated oven for about 20-30 minutes until the veggies have cooked through.
- Halfway through the cooking process, turn the sides of the veggies.
- Once done, keep them aside.
- Heat oil in a pot, add the garlic cloves and celery.
- Cook till the raw smell leaves.
- Toss in the roasted veggies, dry spices except salt and pepper.
- Sauté for about 2 minutes till the spices have coated the veggies well.
- Add stock and let it simmer on medium-high for 10 minutes.
- Once done, remove the vessel from the stove and strain half of the stock.
- Keep the stock for blending or for other soups.
- Now place the pot back on the stove and add the milk.
- Mix well and keep stirring for about 5 minutes.
- Add the cream and mix well for another minute or two. Remove the vessel from the flame.
- Using a stick blender, blend the soup to a smooth mixture.
- If you are using a blender, allow the mixture to cool before transferring the contents into a blending jar.
- Re-heat the soup after blending.
- Pour the soup into individual serving bowls and add a little cream.
- Season with salt and pepper, if required and serve hot.
Tips:
- You could add full-fat cream if you like the soup thick and indulgent.
- Add more spices and herbs depending on your preference.
- This serves as a great soup for dipping bread into it.