Roasted Pumpkin And Sweet Potato Soup With White Truffle Oil Recipes

ROASTED PUMPKIN AND SWEET POTATO SOUP

Steps:

• Preheat oven to 220°C (425°F).
• If the pumpkin is whole, cut the pumpkin in half (lengthways) and scoop out the seeds.
• Peel the sweet potato, and cut into large chunks
• Place the pumpkin and sweet potato and a halved onion in a roasting pan. Be sure to cook the pumpkin skin side down.
• Drizzle with a little oil and sprinkle with salt.
• Bake for 55-60 minutes or until the pumpkin and sweet potato is just soft and starting to brown.
• While the roasted vegetables cool down, you can slice the leek into 1 centimetre rings, and wash thoroughly.
• Before you cook the leeks, you can begin to scoop the roasted pumpkin away from the skin. Add to the leeks once they are sautéed.
• After heating a large pot you can sauté the leek with a drizzle of olive oil.
• Once the leeks are soft, you can add the roasted pumpkin and sweet potato to the pot.
• Add 1 cup of the chicken stock at a time and blend until smooth.
• Once the vegetables have broken down and cooled slightly, you can blend the soup in a blender or just use a stick blender.
• Pour the mixture back into a saucepan, add remaining stock if required
• Season the soup with curry powder and add honey.
• Place over medium heat until soup is heated through.
• Serve with a dash of cream.

ROASTED PUMPKIN AND SWEET POTATO SOUP WITH WHITE TRUFFLE OIL RECIPE

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Place the pumpkins and sweet potatoes on lightly greased baking sheets. Then drizzle them with olive oil and season them with salt and pepper.
• Place the baking sheets in the oven and bake for about 30-35 minutes. Once they're finished baking, remove them from the oven and set them aside.
• Simmer 1 tbsp. of oil in a large saucepan over medium heat then add in garlic and ginger. let them cook for 1 minute.
• After 1 minute, add in the roasted pumpkin, roasted sweet potato, pumpkin pie spice, and dried thyme. Toss them for even coating.
• Let the ingredients cook for 3-5 minutes, then add in the chicken broth and simmer. Let everything cook for 15-20 minutes.
• Using an immersion blender, begin pureeing the ingredients. You can also puree them in batches using a blender and then return them to the saucepan.
• Add in the milk and heavy cream and stir until they are well-blended. Heat everything thoroughly. Afterward, garnish your meal with some white truffle oil. Bon apetit!

ROASTED PUMPKIN AND SWEET POTATO

Steps:

• Preheat oven to 200 degrees celcius.
• Cut vegetables into bite size pieces.
• Place in baking dish and toss through remaining ingredients.
• Roast in oven approximately 40 minutes.

ROASTED PUMPKIN, SWEET POTATO, AND CARROT SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
• While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
• Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
• Sprinkle with cilantro to serve.