Time 1h15m Number Of Ingredients 17 Steps:
Preheat oven to 400F and line a baking sheet with parchment paper. Slice pumpkin in half and remove seeds. Stab fork into each side of the pumpkin’s skin 3-4 times. These holes allow steam to escape when roasting in the oven. Slather sweet potatoes and pumpkin halves in vegetable oil. Place pumpkin flesh sided own on the parchment paper. Roast pumpkin and sweet potato for 45-50 minutes. You’ll known when they are finished baking when you insert a pairing knife into the vegetable flesh and it easily slides in and out. Let roast pumpkin and sweet potatoes cool. Once at room temperature scoop the pumpkin away from the skin into a measuring cup. Slice roasted sweet potatoes in half and similarly scoop out the flesh to be measured. Melt butter over medium heat in a large dutch oven. Add the onions and cook, stirring occasionally, until soft, approximately 5 minutes. Add roasted sweet potato and pumpkin to the onions and stir in chicken broth, salt and pepper. Simmer for 3-5 minutes while stirring. Add sliced apple, honey, ginger, maple syrup and spices. Using an immersion blender, puree the soup until thick and creamy. Slowly stir in room temperature milk then simmer while stirring for 2-3 minutes until desired consistency is reached. Use a ladle to pour Roasted Pumpkin and Sweet Potato Soup into bowls. Top with a dollop of sour cream and chopped parsley.
Time 45m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size. In a large saucepan, melt the butter using a medium heat. Leaving the heat setting the same, add the onions and cook for 5 minutes. Add the pumplin, sweet potatoes, ginger, caraway seeds and stock. Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender. Remove from heat and puree in batches in a food processor. Place in a clean suacepan, add honey and cinnamon. Bring to the boil then remove from heat. Add more seasoning if necessary. Top with cheese then serve. For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm), drain then add to the pureed soup. Simmer for 5 minutes and then serve.
Time 1h35m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. Slice pumpkin in half and remove the seeds and strings. Season with salt and freshly ground pepper to taste, and wrap in aluminum foil. Use a fork to create vent holes all around the sweet potato. Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet. Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork. Remove the pumpkin and sweet potato from the oven and allow to cool. Remove the skin from the shallots and dice them finely. Heat the vegetable oil in a sautª pan over a medium flame. “Sweat"the shallots by covering with foil and then topping the pan with a close-fitting lid. After 1-2 minutes, remove the cover and foil, and add the curry powder. Saute for an additional minute, then remove from heat. Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor. Add the curried shallots, the remaining spices, and one cup of the chicken stock. Puree until smooth. Thin with the remaining chicken stock until the desired consistency is reached. Serve hot, garnished with chervil, if desired.
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.
