I know you know, everybody know that cooking thick and creamy pumpkin or sweet potato soup is easy! Simply cook the pumpkin or sweet potatoes in vegetable or chicken stock until soften. Then, process until the soup is smooth and serve!
However, I also know how to make our pumpkin or sweet potato soup naturally sweeter with more flavors. Do you know?
Or do you want to know?
This is how I cooked our favorite Sweet Potato Soup.
And ours are extra tasty with caramelised roasted flavours.
Do you always cook your pumpkin or sweet potato soup by cooking the raw pumpkin and potatoes in a soup base until they are tender?
To enhance the flavours of the soup, most recipes suggest the addition of spices such as ground coriander, cumin, nutmeg and even bacon!
Unlike the traditional fuss free way of cooking pumpkin or sweet potato soup, I like to incorporate an extra step of cooking my soup and that is to roast the pumpkin or sweet potatoes first. And I promise. The roasted version of the soups is way more tasty than the non-roasted ones! So tasty that I don't even need to add any spice into my soup!
Plus, it is easy to incorporate this roasting step! Watch my video to see how I did it.
Our roasted sweet potato soup is thick and creamy
... with subtle nutty caramelised texture that makes the soup extra sweet extra yummy!
So naturally sweet and creamy...
This soup is one of the best autumn/winter food that warm our tummies.
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Here's my recipe.
Serve 4
500g sweet potatoes*, peeled and roughly cut into 5 cm chunks
300g carrots*, peeled and roughly cut into 5 cm chunks
2-3 tbsp vegetable oil, divided to 1-2 tbsp and 1 tbsp plus more if required
freshly ground sea salt and black pepper, to season, plus extra to serve
1 onion, peeled and roughly diced into 2 cm pieces
2 garlic cloves, peeled and roughly diced into 2 cm pieces
4 cups (1000ml) chicken or vegetable stock, divided into two 500ml portions - I used the reduced salt one.
50-100 ml crème fraîche**, plus extra to serve*500g sweet potatoes and 300g carrots can be replaced with 900g pumpkin or use up to 1kg of pumpkin if you prefer a thicker soup.** You can substitute crème fraîche with sour cream with 35% fat but your soup will taste a little more sour.
Preheat oven to 220°C. Line a large baking tray with baking paper.
Place sweet potatoes, carrots, 1-2 tbsp oil, salt and pepper in the prepared tray. Toss to ensure that the sweet potatoes and carrots are well-coated with oil, salt and pepper. Bake for for 30-35 mins or until the edges of the sweet potatoes and carrots are golden brown and caramelised. The inside of the roasted sweet potatoes and carrots should be soft and tender. Set aside to cool slightly.
While the roasted vegetables are cooling, cook onion and garlic. Heat 1/2-1 tbsp oil in a large cooking pot with medium low heat. Add onion and garlic cook for about 5-7 mins or until translucent. Do not use high heat to brown the onions and garlic. Add 2 cups (500ml)*** chicken or vegetable stock. Bring it to boil and reduce heat to simmer for 10 mins or until the onion is very soft. Remove from heat and set aside to cool slightly.
*** Tip: I didn't add all 1000ml chicken or vegetable stock so that I don't have a super large volume to process.
Add roasted sweet potatoes and carrots into the onion mixture. Carefully transfer mixture into a food processor or use a stick blender to process until mixture is smooth. Add processed mixture back into the cooking pot. Add the remaining chicken or vegetable stock. Stir in 50-100ml crème fraîche plus salt to taste. You can add more than 100ml crème fraîche if you prefer the soup to taste more creamy.
Cook with low heat and occasional stirring until mixture is hot enough to serve. No thickener is required.
Serve with a swirl of crème fraîche and freshly ground black pepper plus salt if required.
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