Roasted Pumpkin and Sweet Potato Curry Soup
If your grocery stores are like ours up here in Maine right now, the produce aisle is loaded with all types of winter squash. But, it’s hard to know what to do with all of it! This soup is simple to make and has a little kick to warm you up. This version is vegetarian and gluten-free but you could always add leftover chicken or pork if you’d like a meaty version. Special thanks to the captains and cooks of the Schooner J.& E. Riggin for sharing this recipe.
- 1 small pumpkin
- 2 large sweet potatoes
- 1 medium yellow onion
- 2 garlic cloves
- 2 Tbsp. curry powder
- 1 tps. ground cayenne pepper
- 3 cups vegetable broth
- 1 14oz. can coconut milk
- 2 tsp. lemon juice
- Pumpkin Seeds, Heavy Cream, Parsley for garnish
- Preheat the oven to 425. Remove guts and skin from a small pumpkin and cut it into 1″ cube. Remove skin from 2 sweet potatoes and cut into 1″ cubes.
- Place cubed pumpkin and cubed sweet potatoes on a baking sheet and drizzle with olive oil. Then place in the oven to roast for 20-30 minutes or until tender.
- When your pumpkin and sweet potatoes are nearly finished, finely chop your onion & garlic. Heat a tablespoon of olive oil in a medium soup pot over medium heat. Add the chopped onion and cook until translucent. Add the chopped garlic, curry powder, and ground cayenne pepper and cook until fragrant, stirring often.
- Add the roasted pumpkin and sweet potato to the soup pot and stir, coating the roasted veggies with the spices.
- Add the vegetable broth, the can of coconut milk, and the lemon juice and let simmer for 10 minutes.
- Remove the soup from heat and blend until smooth. Add salt to taste.
- Garnish with heavy cream, a sprinkle of pumpkin seeds, or a bit of chopped parsley.
Category: Food and Recipes