Get in the spirit of Halloween with my Pumpkin and Sweet Potato Soup. This one is perfect for those cool evenings when you feel like wrapping yourself in a warm blanket and pulling long socks up to your knees! When you start to get those cravings for hearty dishes, why not try this yummy soup? Paired with toasted Ezekiel bread, it is simply delish.
• 2-3 sweet potatoes, sliced length-wise
• 1/3 cup / 80 ml extra virgin olive oil
• 1 sweet onion, cut into large chunks
• 1 bulb garlic
• 1/2 tsp / 2 1/2 ml rice bran oil*
• 1/2 cup / 120 ml canned pumpkin puree
• 2-3 cups / 480 – 700 ml low-sodium, low-fat chicken broth
• 2 Tbsp / 30 ml fresh lime juice
• Sea salt and freshly ground black pepper, to taste
• Ground nutmeg
* If you can’t find rice bran oil, olive oil will do
1. Preheat oven to 350°F / 177°C. Prepare a large roasting pan by pouring the olive oil into it, letting it coat the bottom. Cut the sweet potato in half and place in the roasting pan. Using a sharp knife, cut the top of the garlic bulb off and drizzle with rice bran oil. Place in the roasting pan with the other vegetables. Bake for 40 minutes or until tender. Remove and let stand.
2. Remove sweet potato from the pan and place in a large stock pot. Add the roasted onion and squeeze the roasted garlic flesh in as well. Add the canned pumpkin, 2 cups of chicken stock and lime juice and bring to a boil. Add more chicken stock to make the soup less thick. Reduce heat and simmer for 15-20 minutes. Using a hand blender, puree the soup until it is evenly smooth. Ladle into soup bowls and garnish with salt, pepper and ground nutmeg.
Ok It’s not Halloween but the soup sounded great!
Try a new soup each week for 4 weeks!
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If you would like more soups like this send me your email. Over the next 4 weeks I will send you some more.