Spicy Pumpkin And Sweet Potato Soup Recipes

SPICY PUMPKIN AND SWEET POTATO SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a mortar or spice grinder, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste.
• Wash pumpkin, and cut into 2-inch wide wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish.
• Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest points.
• Meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.
• Chop pumpkin and potatoes into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the puree. It may be necessary to deglaze the dish with a little chicken broth.
• Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Heat through.

SWEET AND SPICY PUMPKIN SOUP

Steps:

• Heat water in a soup pot, then add onion and garlic and cook over medium heat until onion is soft, about 5 minutes.
• Add turmeric, ginger, cumin, cinnamon, cardamom, and cayenne, and stir to combine.
• Add vegetable stock, pumpkin puree, maple syrup, and lemon juice.
• Simmer on low-medium heat for 15 minutes.
• Stir in milk.
• Remove from heat, and puree soup in a blender or food processor or with a handheld immersion blender until smooth.
• Return soup to pan and heat over medium heat until hot-not boiling- about 5 minutes.
• Add salt to taste and garnish with parsley, if desired.

SPICY PUMPKIN AND SWEET POTATO SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a mortar or spice grinder, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste.
• Wash pumpkin, and cut into 2-inch wide wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish.
• Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest points.
• Meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.
• Chop pumpkin and potatoes into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the puree. It may be necessary to deglaze the dish with a little chicken broth.
• Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Heat through.

CREAMED POTATO AND PUMPKIN SOUP

Steps:

• Melt butter in a large saucepan and sauté onions and garlic very gently until soft but not browned.
• Add pumpkin and potatoes and cook for a few minutes, then add tomato paste, stock, seasonings, lemon juice and allspice and bring to boil.
• Cover pan and simmer gently for about 40 minutes or until very tender.
• Puree in a blender or food processor and return to a clean pan.
• Add milk and bring back to boil, whisking continuously. Simmer for 2-3 minutes. Adjust seasonings and stir in sour cream.
• Reheat and serve sprinkled generously with coriander or parsley.
• Without the addition of cream this soup may be frozen for up to 3 months.

SPICY PUMPKIN SOUP

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
• Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
• When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.