After carving out your pumpkins for Halloween, what better way to use up all that pumpkin pulp than in a hearty bowl of pumpkin and sweet potato soup? Unfortunately, the pulp in halloween type pumpkins isn’t the best, but by roasting with shallots and garlic, and infusing with spices, you will have a delicious soup to warm you up after trick or treating.
Here is our recipe for spicy roasted pumpkin and sweet potato soup.
Serves – 6
Preparation time – 10 minutes
Cooking time – 30 minutes
Little helpers – Carving the pumpkins , peeling the potatoes and peeling the shallots. Tossing everything into the roasting pan and blending the soup.
Ingredients for Pumpkin and Sweet Potato Soup
1 kg Pumpkin Pulp (1 – 2 pumpkins depending on size)
500 g Sweet Potato peeled and cut into chunks
400 g Shallots peeled and cut in half
3 cloves of garlic peeled
1 litre vegetable (or chicken) stock
200 ml semi-skimmed milk
1 Dsp of mild curry powder
1/2 tsp ground ginger
1 tsp ground masala
Salt and pepper to taste
Single cream to serve (optional)
Method for Pumpkin and Sweet Potato Soup
Pre-heat the oven to 200 degrees c.
Prepare the vegetables. Then place the pumpkin, sweet potato, shallots and cloves of garlic into a roasting pan. Spread evenly and drizzle with some olive oil.
Roast in the oven for 30 minutes, checking on it half way through and giving it a good toss. Towards the end of the 30 minutes prepare and heat up the vegetable stock.
When the 30 minutes is up, remove from the oven and carefully tip all the roasted vegetables into a big stock pot.
Add the hot vegetable stock to the pan. Then use a hand blender to puree the soup. (If children are helping allow the soup to cool first and then blend and re-heat later). When a nice smooth consistency add the 200 ml of milk and stir in. Then add the spices and give it all a good stir. Add seasoning to taste.
Serve into bowls and top with a swirl of cream and some chopped fresh coriander. Serve with crusty bread.
If you are hosting a halloween party, why not serve in cups?
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