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sugar sweet potato chicken stock shallots cayenne pepper curry powder turmeric pumpkin pie spice salt fresh ground pepper vegetable oil
Viewed: 29 - Published at: 9 years agoIngredients
- 1 sugar pumpkin, approximately 1-2 pounds
- 1 medium sweet potato
- 2 1/2 cups chicken stock
- 2 shallots, diced
- 1 teaspoon cayenne pepper
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- 1 tablespoon pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 tablespoon vegetable oil
Method
- Preheat oven to 400 degrees.
- Slice pumpkin in half and remove the seeds and strings.
- Season with salt and freshly ground pepper to taste, and wrap in aluminum foil.
- Use a fork to create vent holes all around the sweet potato.
- Wrap the sweet potato in foil and place with the pumpkin on a foil-lined baking sheet.
- Roast for one hour and ten minutes, or until both the pumpkin and the sweet potato are tender enough to pierce easily with a fork.
- Remove the pumpkin and sweet potato from the oven and allow to cool.
- Remove the skin from the shallots and dice them finely.
- Heat the vegetable oil in a sauta pan over a medium flame.
- "Sweat"the shallots by covering with foil and then topping the pan with a close-fitting lid.
- After 1-2 minutes, remove the cover and foil, and add the curry powder.
- Saute for an additional minute, then remove from heat.
- Scoop the flesh from both the pumpkin and the sweet potato and place in a food processor.
- Add the curried shallots, the remaining spices, and one cup of the chicken stock.
- Puree until smooth.
- Thin with the remaining chicken stock until the desired consistency is reached.
- Serve hot, garnished with chervil, if desired.
