Description
A comforting soup combining the natural sweetness of roasted pumpkin and sweet potato with creamy texture and warm flavors perfect for cozy meals or chilly days
Ingredients
500 g / 1 pound butternut pumpkin or Queensland blue pumpkin, peeled, deseeded
500 g / 1 pound sweet potato, peeled
1 onion, finely diced
3 cloves garlic, roughly chopped
1 litre / ¼ gallon chicken or vegetable stock
½ cup heavy cream (thickened cream)
2 teaspoons olive oil
salt
white pepper
Optional seasoning
2 small pinches cayenne pepper to taste, about ⅛ teaspoon
¼ teaspoon cinnamon powder
Instructions
Preheat the oven to 220°C / 430°F.
Cut the pumpkin and sweet potatoes into rough chunks, approximately 5 cm x 3 cm. Place them on a lined baking tray, toss with 1 teaspoon of olive oil, and spread them out in a single layer. Roast in the oven for 30 minutes or until the edges are lightly caramelized.
With about 5 minutes remaining on the roasting time, gently soften the onions and garlic in a heavy-based pot over low heat using the remaining olive oil.
When the roasting is done, transfer the pumpkin and sweet potato pieces into the pot. Add the stock, salt, and white pepper. Bring to a boil, then reduce to a simmer and cook for 10 minutes with the lid on.
Turn off the heat and carefully place the pot on a sturdy surface. Use an immersion blender to blend the soup for 2 to 3 minutes, until it is very smooth and thick.
Stir in the heavy cream, then taste and adjust seasoning with salt and white pepper as needed. If using, add cayenne pepper and cinnamon to taste. Serve warm.
Notes
Creamy roasted pumpkin and sweet potato soup is best served warm
Avoid overcooking vegetables to keep flavors vibrant
Use fresh herbs to enhance aroma
Let soup cool slightly before blending for a smoother texture
Adjust seasoning gradually to suit your taste
- Prep Time: 50
- Cook Time: 45
- Method: Roasting
- Cuisine: Australian
Nutrition
- Calories: 180