What do you get when you roast pumpkin and sweet potatoes? You get fleshy, caramelized perfection. Now use them to make a pumpkin soup and you are on you way to win a prize.
Imagine what happens when you actually cook this caramelized goodness in a ginger broth. Infusion at its best. Now cream it and add some half-and-half. Can I get a woot-woot? Seriously, can this soup get any better?
Subtle gingery sweetness in every spoonful of this silky and smooth pumpkin soup. If you add a chili pepper . . . well, then you are practically in Nirvana. No worries if you don’t want to use it. It is equally indulgent.
This is what you are going to need to make this fabulous pumpkin soup:
3 cups peeled and cubed (large) pumpkin
3 large sweet potatoes – peeled and cubed
1/8th cup olive oil
2 tsp. salt
2 tsp. black pepper
1 tsp. brown sugar
3 – 1 inch pieces fresh ginger – peeled and smashed
1 whole chili pepper – optional
8 cups water
1 cup half & half
Heat oven to 400 degrees.
Place the pumpkin and sweet potatoes in a roasting pan. Make sure not to pile them up so they roast evenly. Drizzle with olive oil, salt, pepper and brown sugar. Place in the oven and roast for about 35 to 40 minutes – until vegetables are cooked through and browned.
While the veggies roast, add the ginger and chili pepper to a large pot. Add the water and bring to a simmer. When the veggies are ready, remove the ginger and chili pepper. Add the roasted vegetables and simmer for about 20 minutes. If you have a hand held immersion blender, blend the soup now. If you have a glass blender, cool down the soup and blend until smooth.
Add the half and half and mix well. Adjust the salt and pepper to taste. Stir and heat through. Serve topped with croutons, shoe string potatoes or chopped herbs of choice. Enjoy!
CALORIES 169.14.; FAT 9.26grs (sat 3.56; mono 4.64; poly 0.67); PROTEIN 2.93 grs ; FIBER 2.57 grs; CARBS 20.07 grs; CHOLESTEROL 14.92 mg; IRON 1.24 mg; SODIUM 829.55 mg; CALCIUM 80.14 mg
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