ROASTED PUMPKIN and SWEET POTATO Soup
Fall is the time for all things Pumpkin, Squash and Sweet Potato! Love this time of the year for the smells of cinnamon, nutmeg, ginger and allspice. This soup combines many of these things all in one bowl of goodness, Enjoy!
Ingredients:
2-3 large or 5-6 small Sweet Potato, peeled and cut in half
1 medium Pumpkin, cut in half and deseeded
1 large Apple, cored and sliced
4 stalks celery with leaves
1 tablespoon pumpkin pie spice (mixture of: cinnamon, ginger, nutmeg, allspice, dash of each would substitute)
1 teaspoon red chili powder (mixture of: chili pepper, cumin, garlic, Mexican oregano)
salt and black pepper to taste
32 oz chicken or vegetable broth
1 cup water
Ingredients:
2-3 large or 5-6 small Sweet Potato, peeled and cut in half
1 medium Pumpkin, cut in half and deseeded
1 large Apple, cored and sliced
4 stalks celery with leaves
1 tablespoon pumpkin pie spice (mixture of: cinnamon, ginger, nutmeg, allspice, dash of each would substitute)
1 teaspoon red chili powder (mixture of: chili pepper, cumin, garlic, Mexican oregano)
salt and black pepper to taste
32 oz chicken or vegetable broth
1 cup water
Preheat over to 450. In roasting pan or cookie sheet place sweet potato, and pumpkin drizzle with olive oil and spices. Roast for 25 minutes, add apple and celery to pan and continue to roast for 5-10 minutes. Pumpkin should be fork tender. Cool a bit and chop all veggies for soup size.
In soup pot place roasted chopped vegetables and broth. Add a dash more spices, salt, pepper to taste. Cook on med/low for 5-10 minutes until soup is hot. Allow to cool and puree in food processor, blender or with hand blender. If soup is thick add some water to desired consistency. This soup is full of flavor, is good for you and is hearty. Enjoy as is or top with crushed pecans, dollop of sour crème or plain yogurt. Roasted pumpkin seeds would be a fun topping as well.
In soup pot place roasted chopped vegetables and broth. Add a dash more spices, salt, pepper to taste. Cook on med/low for 5-10 minutes until soup is hot. Allow to cool and puree in food processor, blender or with hand blender. If soup is thick add some water to desired consistency. This soup is full of flavor, is good for you and is hearty. Enjoy as is or top with crushed pecans, dollop of sour crème or plain yogurt. Roasted pumpkin seeds would be a fun topping as well.
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Enjoy this Fall soup and all of the beautiful gourds and squash that fall brings!
To your good health, Jan |
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