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My review
Spicy Pumpkin and Sweet Potato Soup
Simon Taylor
"Oven roasted pumpkins and sweet potatoes with spicy puree and chicken stock for a warming winter treat. You can peel the pumpkin but you don't need to because the skin goes very soft. Garnish with bacon bits, creme fraiche, yogurt or julienned basil leaves."
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Ingredients
1 h servings 197 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- 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.
Nutrition Facts
Per Serving: 197 calories; 5.5 g fat; 37 g carbohydrates; 4.7 g protein; 0 mg cholesterol; 282 mg sodium. Full nutrition
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Reviews
Read all reviews 2836 Ratings
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Most helpful positive review
3/26/2005
i've made this soup twice now and it's abolutely delicious. however i'm a lover of spices, and found that the amount of pumpkin and pototoes in the original recipe are too much in relation to t...
Most helpful critical review
10/2/2006
I thought this recipe was okay... I liked the "spice rub" idea and the flavor was great but I couldn't get the consistency to come out right. I put it back into the food processor twice to get ...
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3/26/2005
i've made this soup twice now and it's abolutely delicious. however i'm a lover of spices, and found that the amount of pumpkin and pototoes in the original recipe are too much in relation to t...
5/10/2005
I made this soup last night - delicious! ... used vegetable broth instead of chicken for a perfect vegetarian meal
10/4/2010
YUMMY! I made this with a Squash instead of Pumpkin since I was given a home-grown squash by a friend. I also added coconut milk and curry spices and then garnished with coriander. It was blo...
4/26/2002
I love this recipe! I also tried roasting the spices before grinding them, and used a larger quantity of sweet potato wedges- the extras make a great snack!
11/30/2008
I loved this recipe! I served it for thanksgiving dinner with a small slice of goat cheese at the bottom of the bowl, which added to the silky texture and perfectly complimented the spice! It wa...
11/22/2005
This soup was delicious and a great variation on a family favourite. We served as a starter for a very important dinner party and each guest was amazed at the delicate flavour the spices create...
7/14/2008
Thank you to Simon for this very yummy soup! The spices were perfect! Simon may have stumbled on the Colonel's secret herbs and spices.... My kitchen smelt like KFC. Very easy to make which is a...
10/2/2006
I thought this recipe was okay... I liked the "spice rub" idea and the flavor was great but I couldn't get the consistency to come out right. I put it back into the food processor twice to get ...