Roast Pumpkin and Sweet Potato Soup


 Ingredients:

  • 1 whole pumpkin
  • 1 sweet potato, peeled, diced
  • 3 cloves garlic, peeled, halved
  • 1 leek, finely diced
  • 1L of chicken stock
  • olive oil
  • salt and pepper
  • 1 tbsp butter
  • 1/4 light cooking cream
  • 1/4 tsp grated fresh nutmeg 

Method:

  1. Preheat oven to 150 degrees for a fan forced oven. Place pumpkin on a lined baking tray in the oven and roast for an hour. Remove from oven and set aside to cool completely. Once pumpkin has cooled down you can remove the seeds, peel and dice the pumpkin.
  2. Increase oven temperature to 200 degrees for a fan forced oven. In a roasting pan place diced sweet potato and garlic, coat in oil, salt and pepper and roast for 35 to 40 minutes or until vegetables are soft and golden brown. Set aside.
  3. In a large pot over a medium high heat add oil and leek. Melt butter and saute leek until soft and translucent. Add pumpkin, sweet potato and garlic and stir to combine. Stir through chicken stock.
  4. Bring vegetables to the boil and simmer for 35-40 minutes or until vegetables are soft. Take soup off the stove and leave to cool.
  5. Once cooled down use a stick blender to blend ingredients and stir in cream and nutmeg. Season with salt and pepper.
  6. Serve soup with crusty bread and butter. Enjoy!

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