Roast pumpkin, sweet potato and garlic soup
This Roast Pumpkin, Sweet Potato, and Garlic Soup combines roasted vegetables and aromatic garlic for a creamy, comforting dish. Perfect for chilly days, it's enhanced with sour cream and fresh chives.
Cook time 75 min
Prep time 15 min
Ingredients:
3 cups pumpkin1 sweet potato
2 shallots
6 garlic cloves
1 tbsp olive oil
4 cups vegetable broth
1/2 cup sour cream
1 dash black pepper
1 dash salt
1 tbsp chives
This flavorful Roast Pumpkin, Sweet Potato, and Garlic Soup is a perfect dish for warming up on a chilly day. It's a delightful blend of roasted vegetables and aromatic garlic, blended into a creamy soup with a hint of sour cream and finished with chives. It's both healthy and deeply satisfying, making it a great choice for lunch or a light dinner.
Instructions:
Preheat your oven to 400°F (200°C).
- Peel and cube the pumpkin and sweet potato.
- Peel and halve the shallots.
- Peel the garlic cloves.
- Place the pumpkin, sweet potato, shallots, and garlic cloves on a baking sheet.
- Drizzle with olive oil and toss to ensure everything is coated evenly.
- Spread the vegetables out in a single layer and roast in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring occasionally.
- Once the vegetables are roasted, transfer them to a blender.
- Add the vegetable broth and blend until smooth. You may need to do this in batches depending on the size of your blender.
- Pour the blended soup into a large pot and bring it to a gentle simmer over medium heat.
- Stir in the sour cream until well combined.
- Season with a dash of salt and black pepper to taste.
- Let the soup simmer for another 5-10 minutes, stirring occasionally.
- Ladle the hot soup into bowls.
- Garnish with chopped chives.
- Serve immediately and enjoy your comforting bowl of roast pumpkin, sweet potato, and garlic soup!
Your Roast Pumpkin, Sweet Potato, and Garlic Soup is ready to enjoy! Serve it with a sprinkle of fresh chives on top and a slice of crusty bread on the side for a complete meal. This comforting and nutritious soup is sure to be a hit with family and friends, offering a taste of autumn in every spoonful.
Roast pumpkin, sweet potato and garlic soup FAQ:
Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and slightly caramelized. Stir occasionally for even roasting.
The soup is ready when it has a smooth and creamy consistency without any chunks of vegetables remaining. This usually takes 1-2 minutes of blending.
Yes, you can make the soup ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
You can substitute the sour cream with Greek yogurt for a similar creaminess, or use coconut cream for a dairy-free option. Adjust the amount to taste.
Any standard blender will work, but ensure it can hold at least 4 cups. If your blender is smaller, you may need to blend the soup in batches.
Tips:
- To enhance the flavors, roast the pumpkin, sweet potato, and garlic until they are caramelized and tender, adding a depth of flavor to the soup.
- You can substitute sour cream with Greek yogurt for a lighter version of the soup.
- If you prefer a smoother texture, use an immersion blender to puree the soup until it reaches your desired consistency.
- Add a pinch of cinnamon or nutmeg when blending the soup for a warm, seasonal flavor twist.
- When roasting the vegetables, spread them out evenly on the baking sheet to ensure even cooking and browning.
Nutrition per serving
6 ServingsCalories 90kcal
Protein 2.13g
Carbohydrates 13g
Fiber 1.31g
Sugar 4.93g
Fat 6g
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