Roasted Sweet Potato and Pumpkin Soup

Roasted Sweet Potato and Pumpkin Soup

Roasted Sweet Potato and Pumpkin Soup

The cold cold January is begging for SOUP!  And I’m more than happy to oblige…

Roasted pumpkin soup ( recipe here)  has been a firm family favourite for a long time now. We love it so much, we have it even in summers! But this year, a new entrant is giving the old guard a run for its money – Roasted Sweet Potato and Pumpkin Soup…its truly a  warm comforting hug in a bowl.

Roasted Sweet Potato and Pumpkin Soup

This recipe allows you to feel the warmth waft through the house while your oven does the work for  you. And you just sit there and enjoy that book till the vegetables are roasted. Roasting vegetables caramelizes the sugars in them, making the flavours intense and slightly sweet!

I adore roasted sweet potatoes in particular. I had a hard time not eating them off tray when they were done for the soup! They make  an incredibly appetizing snack, and in my case, an all day meal!! Get more recipes ideas with them here and here.

Roasted Sweet Potato and Pumpkin Soup

Back to the recipe – All you have to do is blitz everything in your blender, add some coconut milk, for richness, season and heat through, yes, it is that easy. Don’t worry if the veggies get  a bit charred, it just makes your soup smokey, even better! 🙂

Roasted Sweet Potato and Pumpkin Soup

I made two types of toppings for my soup. Crispy garlicky Quinoa and the other was simply a little bit of a lovely piquant Tomato Chutney I had handy and some crushed pistachio. The quinoa topping also came from having some leftovers sitting in my refrigerator. While the toppings certainly take the soup to another level of yumminess,  the soup is by itself super delish. Feel free to play around with different toppings though- herbed oven baked croutons, pesto, crispy onions, herbs, nuts, seeds of your choice. The options are endless….

Roasted Sweet Potato and Pumpkin Soup

I hope you will enjoy this hearty, wholesome, healthy soup as much as we do. Like I always say  healthy eating can be fun and yummy!! 🙂

Roasted Sweet Potato and Pumpkin Soup

Leave  a comment below , I’d love to hear from you and share a picture on INSTAGRAM  using the hashtag #tashasartisanfoods!

Roasted Sweet Potato and Pumpkin Soup
Yum
Print Recipe
Servings Prep Time
4 persons 45 minutes
Cook Time
20 minutes
Servings Prep Time
4 persons 45 minutes
Cook Time
20 minutes
Roasted Sweet Potato and Pumpkin Soup
Yum
Print Recipe
Servings Prep Time
4 persons 45 minutes
Cook Time
20 minutes
Servings Prep Time
4 persons 45 minutes
Cook Time
20 minutes
Ingredients
For the soup:
  • 4 Sweet Potatoes Peeled, and diced
  • 1/2 Kg Pumpkin Peeled and diced
  • 2 Onions Cut in chunks
  • 2 Carrots Cut in chunks
  • 2" Ginger Diced
  • 1.5 Tbsp olive oil
  • 1/2 tsp Dried basil
  • 1 tsp Chilli flakes
  • 1/2 tsp Dried oregano
  • Salt & Pepper to taste
  • 1 cup Water
  • 200 ml Coconut milk You may need more
For the Garlicky Quinoa Topping
  • 1/2 cup Cooked quinoa
  • 2 cloves garlic crushed
  • 2 Tbsp Sunflower seeds Or any other seed of your choice
  • 2 Tbsp Pine Nuts Or any other nut of your choice
  • 2 tsp olive oil
  • Salt & Pepper to taste
Instructions
Soup
  1. Preheat your oven to 200C, line a baking tray with foil.
  2. Add the vegetables for soup in a large bowl. Toss with olive oil, salt, pepper, chilli flakes and the dried herbs.
  3. Spread them out evenly on the baking tray and roast till soft and cooked through. It took about 30 minutes in my oven. Let them cool slightly.
  4. Blitz them all in your blender, until smooth and thick. Add water as you go.
  5. Pour it in a saucepan and heat through. Once it starts simmering, add the coconut milk. Let it cook gently for 5- 10 minutes. At this point, you can add more water or coconut milk, to get the soup to the consistency you prefer. Take it off the heat. Taste and adjust for seasoning.
Topping
  1. Heat olive oil in a pan. Add the cooked quinoa and crushed garlic, spread it out evenly on the pan and roast it, stirring it all the time. After about 2-3 minutes, add the seeds, nuts and sprinkle over some salt & pepper. Let it all roast till golden brown and crispy. Top your soup with it and enjoy!

 

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