Oct 31, 2015

Spiced Pumpkin and sweet potato soup with toasted Almonds.





Its just raining Pumpkins everywhere in blogosphere.And the pumpkin bug has bit me too...though we Indians don't celebrate the American Thanksgiving .But here it's become kind of cool to celebrate Halloween,better known as the day of Dead.Every hotel and restaurant is throwing a Halloween themed party and even the shops have started stocking up on Halloween gear.

In fact my elder one had a Halloween themed birthday party ....well now everyone is thinking and going global.In the U.S. pumpkins go hand in hand with the fall holidays of thanksgiving and
Halloween.This time I also experimented  with lots of pumpkin recipes from around the world and
every single recipe is a keeper for sure.

From savoury soups to sweet treats the humble pumpkin is so versatile it reaches new heights with these ultimate ,mouthwatering recipes.

My soup is a traditional thanksgiving soup made of pumpkins,sweet potato,carrots and apple.This sweet,vibrant ,orange coloured soup is flavoured with spices and vanilla which goes very well with the creamy texture of potatoes and pumpkins.


3-4 servings
You Require

200 gms Pumpkin Peeled and chopped
1 large sweet potato peeled and chopped
1 large carrot,chopped
1 medium apple,peeled and chopped
1 medium onion, sliced
3-4 pods Garlic,chopped
1/2 tsp cinnamon,powdered
1/2 tsp all spice
1/2 tsp dry ginger powdered
1/2 tsp vanilla extract
4 C vegetable stock
1 tbsp olive oil
15 gms butter
Salt and pepper to taste
Cream and toasted almonds to garnish

Method

  • Heat the oil in a heavy bottomed pan.
  • Add the sliced onion and garlic and fry till transparent.
  • Add the cinnamon,ginger and all spice and fry until fragrant.
  • Add the pumpkin,sweet potatoes,carrots and apples,fry for a few minutes and add the vanilla.
  • Add the Veg stock and cover and let it cook for 15-20 mins.
  • After the veggies are soft and mushy add the salt ,pepper and butter.
  • Let it cool for a few minutes and then blitz with a hand blender or whisk it to a silky smooth consistency in a food processor .
  • Add more water or stock if you want a thin consistency and check the seasonings.
  • Warm and serve with cream swirled on it and a sprinkling of toasted almonds.


A perfect soup to keep you warm during the long winter nights!


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