I decided to make this soup for my mother-in-law only because she had to go to the dentist for some procedure that day. And also, at this time of the year, soup seemed to be the obvious choice for any occasions.
I roasted sweet potatoes instead of letting them cook in the pot as per original recipe because I preferred roasted vegetable. In my opinion, vegetable tastes better after being roasted. My husband suggested that I should put bacon bits instead of toasted pumpkin seeds for the next time. Well, I don’t disagree to that idea, though right now, I think this healthy soup with pumpkin will do the trick.
- 3 lbs. sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil, plus more if needed
- 1/4 cup maple syrup
- Salt and freshly ground black pepper
Preheat oven to 375 ํF. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender. Take sweet potatoes out of the oven. Set aside.
- 2 onions
- 3 garlic cloves
- 3 lbs. roasted sweet potatoes
- 3 large carrots (around 3-5)
- 2-4 tbsp olive oil
- 4 cups vegetable stock
- ¾ cup heavy cream
- ¼ tsp freshly ground chili (option)
- ¼ tsp freshly ground black pepper
- garnish: toasted pumpkin seeds and thyme twigs and heavy cream
Peel and chop the onion, garlic and carrots. In a large pot, sauté them briefly in oil. Add the vegetable stock. Bring the stock to a boil and then lower the heat to medium heat and add roasted potatoes. Cook for around 25 minutes or until all vegetables are tender.
Using a hand blender, purée the soup. Then add cream to thicken it. Stir the soup and bring to a boil. Season with chili and pepper. Add salt if required.
Toast pumpkin seeds in a pan until lightly toasted. Serve soup in bowls garnished with pumpkin seeds, fresh thyme and a drizzle of heavy cream.
click here for how to roast sweet potato from food network.
The soup recipe is adapted from Sweet Paul magazine.