Pumpkin Soup
Sweet Potato and Pumpkin Soup with Cumin Croutons
This delightful classic pumpkin soup is full of flavor. The sweet potato goes beautifully with the pumpkin for a flavor, which is sweet without being cloying. The croutons add a bit of crunch and the cumin adds a sharp and fragrant flavor. You can get cumin seeds from Asian food stores. If you cannot find them, try using fresh minced garlic instead for garlic croutons.
In this recipe, you use an equal amount of sweet potato and pumpkin but you can alter the amounts if you want to use more pumpkin and less sweet potato or vice versa. The two flavors go together very nicely and if you use orange colored sweet potato, this adds to the wonderful color of the pumpkin soup. Another of our pumpkin soup tips for this recipe is that you might want to throw in a can of creamed corn at the end if you like the flavor.
Whether or not you have made recipes for creamy pumpkin soups or a canned pumpkin soup recipe before, this one is guaranteed to delight your taste buds. The tomato and zucchini are optional in this recipe but they do add a fresh flavor to an otherwise sweet dish and they look colorful as a garnish. This soup is easy to make as well, even for beginners.
Sweet Potato and Pumpkin Soup with Zucchini and Tomato
Ingredients -
1 lb pumpkin, diced
1 lb sweet potato, diced
¼ cup fresh parsley, chopped
3 onions, chopped
3 teaspoons cumin seeds
1 teaspoon ground coriander
2 cups chicken broth
½ zucchini, diced
2 tomatoes, chopped
3 thick slices bread
2 garlic cloves, crushed
5 teaspoons olive oil
¼ cup light cream
3 cups milk
Fresh rosemary, to garnish
Preparation:
Preheat the oven to 350 degrees F and line a baking tray with parchment paper.
Put the pumpkin, sweet potato, parsley, onion, broth, coriander, garlic, and 1 teaspoon of the cumin seeds in a pan and bring it to a simmer over a medium high flame. Turn the heat down to low and cook it uncovered for half an hour or until everything is tender.
Let it cool for half an hour.
Cut the bread into ½ inch cubes and toss it in a bowl with 3 teaspoons of the olive oil. Sprinkle the rest of the cumin seeds over and toss again. Spread the croutons on the baking tray and bake them until golden. This takes about 5 minutes. Keep an eye on them so they do not burn.
Sauté the zucchini in a small pan with the remaining olive oil until soft, then throw in the chopped tomatoes and warm them through.
Set this mixture to one side.
Process the soup in 3 batches in a food processor until it is smooth. Stir in the cream and milk, then ladle the soup into serving bowls and garnish with the croutons, tomatoes, zucchini, and fresh rosemary.
(Serves 6)
Photo Description:
The zucchini, tomato, cumin croutons, and fresh rosemary look beautiful decorating this pumpkin soup recipe and the explosion of color looks plenty good enough to eat. The combination of sweet potato and pumpkin make this soup a wonderful orange hue, the garnish adds more color for a rich, and flavorful looking soup, which definitely tastes as gorgeous as it appears. This is an elegant looking pumpkin soup, which will impress everyone you serve it to. It is great for family dinners, sophisticated dinner parties or any time you fancy something hot, sweet, and nutritious.
