Time 40m Yield 1 1/2 litres, 4-6 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400 deg. (C). Cook Potato and Pumpkin until browning on the edges. The browner they are, the more flavour they will have but it isn’t necessary to completely cook them. Melt butter in large stockpot. Add onion, garlic and ginger and cook until onion is transparent. Add curry powder and cook for a minute or two. Add browned Pumpkin and Sweet Potato. Add chicken stock and bring to boil. Reduce heat and simmer until vegetables are cooked (approx 20 - 25 minutes). Cool slightly and then blend or puree soup. Return soup to pot. Add Light Evaporated Milk (or Coconut Cream if using) and season to taste with Salt and Pepper. Reheat until desired temperature is reached. Top with sour cream or yoghurt if desired and serve with roll.
Time 45m Yield 8 Number Of Ingredients 7 Steps:
Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.
Time 1h25m Yield 6 Number Of Ingredients 13 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.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
In a large saucepan sauté onion, garlic, ginger and curry in butter over medium heat until onion is softened, about 5 minutes. Add the sweet potato and cook 1 or 2 minutes without browning. Add the stock and cover. Cook about 10 minutes, until tender. Puree the soup with an immersion blender, if available. If not pour solids into a regular blender and puree. Return to pot and thin with milk. Only add enough milk until soup reaches desired consistency. When ready to serve, ladle soup into serving bowls. Swirl in a tablespoon of cream or coconut milk into each bowl. Sprinkle a pinch of fresh minced cilantro or minced scallion on top.
