Almost-a-Dessert Soup (With Pumpkin and Sweet Potatoes)

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

  1. Pre-heat oven at 200ºc.
  2. Line a baking tray with baking paper, spread out the pumpkin, sweet potato and onion pieces.
  3. Sprinkle salt and pepper over the vegetables.
  4. Spray or drizzle olive oil and pop it into the pre-heated oven for about 20-30 minutes until the veggies have cooked through.
  5. Halfway through the cooking process, turn the sides of the veggies.
  6. Once done, keep them aside.
  7. Heat oil in a pot, add the garlic cloves and celery.
  8. Cook till the raw smell leaves.
  9. Toss in the roasted veggies, dry spices except salt and pepper.
  10. Sauté for about 2 minutes till the spices have coated the veggies well.
  11. Add stock and let it simmer on medium-high for 10 minutes.
  12. Once done, remove the vessel from the stove and strain half of the stock.
  13. Keep the stock for blending or for other soups.
  14. Now place the pot back on the stove and add the milk.
  15. Mix well and keep stirring for about 5 minutes.
  16. Add the cream and mix well for another minute or two. Remove the vessel from the flame.
  17. Using a stick blender, blend the soup to a smooth mixture.
  18. If you are using a blender, allow the mixture to cool before transferring the contents into a blending jar.
  19. Re-heat the soup after blending.
  20. Pour the soup into individual serving bowls and add a little cream.
  21. Season with salt and pepper, if required and serve hot.

Tips:

  1. You could add full-fat cream if you like the soup thick and indulgent.
  2. Add more spices and herbs depending on your preference.
  3. This serves as a great soup for dipping bread into it.

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