Autumn Bliss Pumpkin and Sweet Potato Soup
Embrace the flavors of fall with this luscious Autumn Bliss Pumpkin and Sweet Potato Soup. Roasted to perfection, the natural sweetness of pumpkin and sweet potato combines with aromatic spices like curry and turmeric, creating a comforting bowl of warmth. Perfect for chilly days, this vibrant soup not only warms your belly but also dazzles your guests with its stunning presentation. Garnish with fresh chervil for an exquisite touch, and get ready to receive oohs and ahhs from everyone at the table!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Sugar Pumpkin
1 (Approximately 1-2 pounds, halved and seeds removed)
Sweet Potato
1 medium (Poke holes and wrapped in foil)
Chicken Stock
2 1/2 cups (Divided for pureeing)
Shallots
2 (Diced finely)
Cayenne Pepper
1 teaspoon (Ground)
Curry Powder
1 teaspoon (Ground)
Turmeric
1 teaspoon (Ground)
Pumpkin Pie Spice
1 tablespoon (Ground blend of spices)
Salt
1 teaspoon (To taste)
Fresh Ground Pepper
1 teaspoon (To taste)
Vegetable Oil
1 tablespoon (For sautéing shallots)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Carefully slice the sugar pumpkin in half, scoop out the seeds and stringy insides, and season the flesh with salt and freshly ground pepper. Wrap each half in aluminum foil to keep it moist during roasting.
3
Poke multiple vent holes into the sweet potato using a fork. Wrap the sweet potato in foil as well.
4
Place the wrapped pumpkin halves and sweet potato on a foil-lined baking sheet, ensuring they are not touching for even cooking.
5
Roast in the preheated oven for 1 hour and 10 minutes, or until both the pumpkin and sweet potato are fork-tender.
6
Once roasted, remove from the oven and let cool slightly. Meanwhile, peel and finely dice the shallots.
7
In a sauté pan, heat the vegetable oil over medium flame. Add the diced shallots and cover the pan with foil, then a close-fitting lid to allow them to sweat for 1-2 minutes.
8
Uncover the pan, and stir in the curry powder, sautéing for an additional minute until fragrant. Remove from heat.
9
Scoop out the flesh from both the pumpkin and sweet potato and transfer it to a food processor. Add the sautéed shallots, remaining spices, and 1 cup of chicken stock.
10
Puree the mixture until smooth. Gradually mix in the remaining chicken stock until you reach your desired soup consistency.
11
Serve hot, garnished with fresh chervil if desired, and enjoy the blissful flavors of autumn!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Autumn Bliss Pumpkin and Sweet Potato Soup?
It is a luscious, pureed seasonal soup made with roasted sugar pumpkin and sweet potato, flavored with aromatic spices like curry and turmeric.
What are the primary ingredients in this soup?
The main ingredients include a sugar pumpkin, one medium sweet potato, chicken stock, shallots, and a blend of spices like curry and pumpkin pie spice.
What temperature should the oven be set to for roasting?
Preheat your oven to 400°F (200°C) for roasting the pumpkin and sweet potato.
How long do the pumpkin and sweet potato need to roast?
The vegetables should be roasted for 1 hour and 10 minutes or until they are fork-tender.
How do you prepare the sugar pumpkin for roasting?
Slice the pumpkin in half, remove the seeds and stringy insides, season with salt and pepper, and wrap each half in aluminum foil.
What is the best way to prepare the sweet potato?
Poke multiple vent holes into the sweet potato using a fork and wrap it in aluminum foil before placing it on the baking sheet.
Can this soup recipe be made vegan?
Yes, simply substitute the chicken stock with vegetable stock to make this recipe vegan-friendly.
Which spices are used to flavor this autumn soup?
The recipe calls for cayenne pepper, curry powder, turmeric, and a tablespoon of pumpkin pie spice.
How do you prepare the shallots for the soup?
Finely dice two shallots and sauté them in vegetable oil, covering the pan to let them sweat for 1-2 minutes until soft.
What size of pumpkin is required?
Use one sugar pumpkin weighing approximately 1-2 pounds for the best results.
How much chicken stock is used in this recipe?
The recipe requires 2 1/2 cups of chicken stock, added gradually during the pureeing process.
Is vegetable oil necessary for the shallots?
Yes, use one tablespoon of vegetable oil to sauté the diced shallots over a medium flame.
What is the purpose of wrapping the vegetables in foil?
Foil keeps the pumpkin and sweet potato moist during the long roasting process, preventing them from drying out.
When should the curry powder be added to the recipe?
Stir in the curry powder after the shallots have sweated, and sauté for an additional minute until fragrant.
How do you achieve a smooth soup consistency?
Transfer the roasted vegetable flesh, sautéed shallots, and spices to a food processor and puree while gradually adding stock.
What garnish is recommended for this soup?
Fresh chervil is recommended as an exquisite garnish to add a professional touch and fresh flavor.
Is this pumpkin and sweet potato soup healthy?
Yes, it is a nutrient-dense soup featuring whole vegetables and anti-inflammatory spices like turmeric.
How do I adjust the soup's thickness?
Gradually mix in the chicken stock until you reach your desired soup consistency.
Do I need to peel the pumpkin before roasting?
No, roast the pumpkin in its skin and scoop out the tender flesh once it has cooled slightly.
Can I substitute the chicken stock with another liquid?
Yes, vegetable stock is a great substitute, or you can use water with a bouillon base.
What equipment is needed to blend the soup?
A food processor is recommended to achieve a smooth puree, though a high-speed blender also works.
Is the soup spicy?
It has a gentle warmth from the curry and cayenne pepper, but you can adjust the amount of cayenne to control the heat level.
What exactly is pumpkin pie spice?
It is a ground blend of aromatic spices typically including cinnamon, ginger, cloves, and nutmeg.
What does turmeric add to the recipe?
Turmeric provides a vibrant golden-orange color and a subtle earthy flavor to the soup.
Can this soup be served cold?
While intended to be served hot for a comforting effect, it can be enjoyed chilled as a savory autumn gazpacho.
How many shallots are needed?
The recipe calls for two finely diced shallots to provide a savory base.
Is this recipe gluten-free?
All core ingredients are naturally gluten-free; just ensure your choice of chicken stock is certified gluten-free.
What is the best way to serve this soup to guests?
Serve it hot in bowls, garnished with fresh chervil for a stunning and professional presentation.
Can I use a larger pumpkin for this recipe?
You can, but you may need to increase the amount of stock and spices to maintain the intended flavor balance.
What makes this soup perfect for autumn?
The combination of seasonal squash, sweet potatoes, and warming spices captures the essence of fall comfort food.