Roasted Pumpkin Sweet Potato And Carrot Soup Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place carrots in a large roasting dish big enough to hold all the root vegetables. Drizzle with olive oil.
• Bake in the preheated oven for 10 minutes.
• Meanwhile, toss sweet potato with 1/4 tablespoon warm sunflower oil for 2 minutes to give it color. Add pumpkin and toss for 30 seconds. Add to carrots and roast until all vegetables are softened and the color has intensified, about 40 minutes.
• While vegetables are roasting, heat remaining 1/4 tablespoon sunflower oil in a large pot over medium-high heat. Add onion and cook for 2 minutes. Add garlic and cook until fragrant, about 1 more minute. Stir in cumin, turmeric, and harissa; cook for 1 minute.
• Remove vegetables from the oven and add to the pot. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are soft, about 10 minutes. Puree with an immersion blender to desired consistency. Season with salt and pepper.
• Sprinkle with cilantro to serve.

Steps:

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

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
• Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
• Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
• Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
• Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
• Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.