Wednesday, October 5, 2011

Sweet Potato Pumpkin Soup

Sweet Potato Pumpkin Soup
6 Servings
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons dried oregano
1 tablespoon fennel seeds
½ teaspoon crushed red pepper
½ teaspoon whole black peppercorns
2 tablespoons olive oil, divided
1 medium sugar pumpkin
4 orange-fleshed sweet potatoes
1 large onion, chopped
2 stalks celery, roughly chopped
3 clove garlic, smashed
1 ½ quarts vegetable broth
1 teaspoon sea salt

Preheat oven to 400 degrees
In a blender or coffee grinder, grind coriander, cumin, oregano, fennel, red pepper and peppercorns into a coarse powder.
Place ½ of the seasoning blend in a small container with 1 tablespoon of olive oil and mix until it’s a paste.
Wash pumpkin, cut it in half and remove the seeds.
Wash sweet potatoes and cut them in half lengthwise.
Smear the inside of pumpkin and potatoes with the spice paste and place them in a baking dish.
Roast pumpkin and potatoes in the preheated oven 40 minutes or until they are tender.   
Meanwhile, in a large pot over medium heat add the remaining tablespoon of olive oil, onions, celery and garlic and sauté until onions are translucent.
Add vegetable broth, salt and remaining spices, simmer uncovered on low.
Once pumpkin and potatoes are cool enough to handle, scoop them out of the skin.
Mix pulp in with the vegetable broth and using a food processor or immersion blender, puree soup until it's smooth and creamy.
Or you can remove pot from the heat mash the pulp with a potato masher and whisk until it's smooth.
Cook an additional 15 minutes to allow flavors to blend, stirring occasionally.

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