Roasted Pumpkin Soup with Caramelized Sweet Potato
The difference is in the first step: the pumpkin is roasted, not boiled. In the oven water evaporates and the sugar caramelises — the same quantity of pumpkin tastes more concentrated and darker afterwards than boiling could ever make it.
The cider brings the acidity that keeps the sweetness in check; the cinnamon and ginger bring the warmth.
The stock is given as a range, because roasted pumpkin loses very different amounts of water depending on the variety. Start with 1.5 litres and adjust after blending — you cannot take stock back out of a soup.
It makes a lot, and it is better on the second day.
Ingredients
- 3 kg pumpkin (a large field variety or similar)
- 1 large sweet potato
- 1/2 medium butternut squash
- 125 ml cider (1/2 cup)
- 1.5 to 2.5 litres chicken stock, depending on how thick you want it
- 1/2 tsp nutmeg
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- Salt and pepper, to taste
Method
- 1
Cut the pumpkin, the butternut and the sweet potato into large pieces. Roast them at 180 °C for an hour and a half, until they are completely tender and the surface is just caramelised.
- 2
Scrape the flesh off the skin and put it in a pot along with the cider, the spice mix and 1.5 litres of stock to begin with.
- 3
Cook for 10 minutes over medium heat to bring the flavours together. Then blend until completely smooth.
- 4
Adjust the consistency: add more hot stock a little at a time, until the soup is creamy but still flows. Adjust the salt and pepper.