Spicy Roasted Pumpkin Sweet Potato Soup by Chelsey Malone - Musely
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Spicy Roasted Pumpkin Sweet Potato Soup

posted in Food & Drink
  • Ingredients needed:

    3lb - 4.8oz butternut pumpkin, peeled, cut into 3cm
    1 large chopped red onion
    4 garlic cloves, halved
    2 celery stocks, cut and trimmed
    1lb - 1.6oz potatoes, peeled and cut into 3cm
    1 tsp dried chili flakes
    1 1/2 tbsp olive oil
    1/3 pure cream
    5 cups chicken stock

  • How to:

    Preheat oven to 400F

    Place the pumpkin, onion, garlic, celery, potato and chilli flakes in a large roasting pan. Drizzle with oil and toss to combine. Season with salt and pepper.

    Roast in pre-heated oven for about 50 to 55 minutes or until the vegetables are golden and tender.

    Transfer to a large saucepan over high heat.

    Add the stock. Bring to the boil. Reduce heat to low.

  • Simmer for about 5 minutes. Remove the pan from heat. Using a stick blender, blend soup until just smooth. Stir in the pure cream.

    Sprinkle chives over soup. Serve with garlic bread.

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