Spicy Pumpkin and Sweet Potato Soup

Oven roasted pumpkins and sweet potatoes with spicy puree and chicken stock for a warming winter treat. You can peel the pumpkin but you don’t need to because the skin goes very soft. Garnish with bacon bits, creme fraiche, yogurt or julienned basil leaves.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

In a mortar or spice grinder, grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste.

Step: 3

Wash pumpkin, and cut into 2-inch wide wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish.

Step: 4

Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest points.

Step: 5

Meanwhile, in a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.

Step: 6

Chop pumpkin and potatoes into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. Be sure to scrape the roasted spice paste off the baking dish and include it in the puree. It may be necessary to deglaze the dish with a little chicken broth.

Step: 7

Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Heat through.

Per Serving: 197 calories; protein 4.7g; carbohydrates 37g; fat 5.5g; sodium 282.3mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, instead it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.