Roasted Pumpkin and Sweet Potato Soup

🧂 Ingredients

• 2 tbsp Unsalted butter
• 1 cup Spanish onions

  chopped
• 1 lb Pumpkin
• 1 lb Sweet Potato
• 2 cups Chicken broth
• 2 cups Milk
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Ginger

  grated
• 1 Apple

  chopped
• 1 tbsp Honey
• 1 tbsp Maple syrup
• 1/4 tsp Ground cinnamon
• 1/8 tsp Ground mace
• 1/8 tsp Ground nutmeg
• 3 tbsp Sour Cream
• 2 tbsp Parsley

  chopped

Instructions

• 1 Preheat oven to 400F and line a baking sheet with parchment paper.
• 2 Slice pumpkin in half and remove seeds. Stab fork into each side of the
  pumpkin's skin 3-4 times. These holes allow steam to escape when roasting in the
  oven.
• 3 Slather sweet potatoes and pumpkin halves in vegetable oil. Place pumpkin flesh
  sided own on the parchment paper.
• 4 Roast pumpkin and sweet potato for 45-50 minutes. You'll known when they are
  finished baking when you insert a pairing knife into the vegetable flesh and it
  easily slides in and out.
• 5 Let roast pumpkin and sweet potatoes cool. Once at room temperature scoop the
  pumpkin away from the skin into a measuring cup. Slice roasted sweet potatoes in
  half and similarly scoop out the flesh to be measured.
• 6 Melt butter over medium heat in a large dutch oven. Add the onions and cook,
  stirring occasionally, until soft, approximately 5 minutes.
• 7 Add roasted sweet potato and pumpkin to the onions and stir in chicken broth,
  salt and pepper. Simmer for 3-5 minutes while stirring.
• 8 Add sliced apple, honey, ginger, maple syrup and spices.
• 9 Using an immersion blender, puree the soup until thick and creamy.
• 10 Slowly stir in room temperature milk then simmer while stirring for 2-3 minutes
  until desired consistency is reached.
• 11 Use a ladle to pour Roasted Pumpkin and Sweet Potato Soup into bowls. Top with a
  dollop of sour cream and chopped parsley.

Nutrition Info