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Categories:
butternut carrots sweet potatoes olive oil onion garlic cayenne pepper cumin ginger vegetable stock heavy cream salt fraiche
Viewed: 52 - Published at: 4 years agoIngredients
- 1 pound Pumpkin Or Butternut Squash, Peeled And Cut Into 2 Inch Pieces
- 12 whole Carrots, Medium Size Peeled And Cut Into 2 Inch Pieces
- 2 whole Sweet Potatoes, Large, Scrubbed And Left Whole
- 2 Tablespoons Olive Oil
- 1 whole Onion, Large; Chopped
- 2 cloves Garlic, Smashed
- 1/4 teaspoons Cayenne Pepper
- 1 teaspoon Cumin, Ground
- 1/2 teaspoons Ginger, Ground
- 6 cups Vegetable Stock
- 1/2 cups Heavy Cream Or Creme Fraiche
- Salt And Pepper, to taste
- Harissa And Creme Fraiche For Serving
Method
- Preheat the oven to 400F.
- Place the pumpkin, carrots, and sweet potatoes on a parchment lined baking sheet evenly spread out.
- If there is not enough room and the pan is crowded, the vegetables will just steam instead of roast.
- You may need to cook the vegetables in batches.
- Roast them for 30-45 minutes or until they are very soft and slightly caramelized.
- When the vegetables have finished cooking set them aside.
- In a large saucepan heat 2 tablespoons of olive oil over medium high heat.
- Add the onion and saute for 5 minutes or until soft and beginning to brown.
- Add the garlic and saute another 2 minutes.
- Next add the cayenne, cumin and ginger and stir until fragrant, about 1-2 minutes.
- Add the stock, and the roasted vegetables and reduce the heat.
- Simmer for 10 minutes.
- Remove the soup from the heat and puree (*) until very smooth.
- Return the soup to the saucepan and add the heavy cream.
- Season to taste with salt and pepper.
- If the soup is too thick you can thin it with additional stock or water.
- Serve with Harissa (a North African chili paste) and creme fraiche.
- * I use an immersion blender.
- If you are using a blender or food processor, carefully puree the soup in batches.
