It is getting really cold in Colorado. We even had the first snowfall the day before yesterday. This is definitely soup-time in my book (although I enjoy soup whatever the thermometer says LOL). So, today I made my MIL's favorite soup: a creamy sweet potato & pumpkin. On hand I had some Delicata squash, so I used IT as my pumpkin. I have successfully made it also with: acorn squash, pie pumpkin, butternut squash and many other type of gourd-like veggies!
1 organic sweet potato or yam
1 small pumpkin or two medium squash
1 small onion (in this case 1/2 large onion)
5-6 unpeeled garlic cloves
4 cups of broth
1/2 cup heavy cream
1 tbsp Extra virgin olive oil
Salt and pepper
Chives or parsley to garnish
Cut in half lengthwise the pumpkin (scoop out seeds), the potato and the onion and brush some oil on the cut areas. Place all the veggies face down on a cookie sheet and roast at 360F for 30-40 minutes. Pierce pumpkin near the stem to check for doneness. Let the veggies cool down for a few minutes.
Scoop out the pulp of the pumpkin. Peel and chop the potato, the onion and the garlic, and place them in a stock pot.
Add the broth, a pinch of salt, and bring to a boil. Then reduce to low heat, cover, and cook for about 30 minutes - stirring every so often.
Let the soup cool down for a few minutes. Using an immersion blender, or a regular one, blend the soup to a velvety consistency.
Add the cream, adjust of salt if needed, and mix well. Return to low heat for 5-10 more minutes, taking care not to boil it.
I used this cream, but you can also use: heavy whipping cream, half & half or even Mexican cream.
Serve in warm plates, or cups, and garnish with some chopped chives (or parsley in my case) and some heavy cream.
I hope you have enjoyed this tutorial and will be making yourself some heartwarming soup soon!