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Roasted Pumpkin and Sweet Potato Soup

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“A great soup that is very seasonal, and makes for an excellent presentation. Get ready to serve this and stand back for the ooooohs of admiration.”
READY IN:
1hr 35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Slice pumpkin in half and remove the seeds and strings.
  3. Season with salt and freshly ground pepper to taste, and wrap in aluminum foil.
  4. Use a fork to create vent holes all around the sweet potato.
  5. Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet.
  6. Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork.
  7. Remove the pumpkin and sweet potato from the oven and allow to cool.
  8. Remove the skin from the shallots and dice them finely.
  9. Heat the vegetable oil in a sautª pan over a medium flame.
  10. "Sweat"the shallots by covering with foil and then topping the pan with a close-fitting lid.
  11. After 1-2 minutes, remove the cover and foil, and add the curry powder.
  12. Saute for an additional minute, then remove from heat.
  13. Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor.
  14. Add the curried shallots, the remaining spices, and one cup of the chicken stock.
  15. Puree until smooth.
  16. Thin with the remaining chicken stock until the desired consistency is reached.
  17. Serve hot, garnished with chervil, if desired.

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