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Pumpkin and Sweet Potato Soup With a Green Island

A hearty belly-warming fall soup! Roasted pumpkin, Sweet potato, and carrot create a fusion between East and West and form a delicious and nutritious "orange" soup. Serve it with a spinach star in the center of the dish, and you get a health bomb.
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Ingredients Equipment Method Notes

Ingredients
 
 

Soup
  • ½ Kg Pumpkin of your choice, cut into large chunks peal the skin after roasting - it's much easier
  • ½ Kg Peeled sweet potatoes cut into large pieces.

  • 1 Washed carrot cut into slices of about 1 cm (no need to peel!) optional but recommended
  • 1 onion cut into quarters or thick slices.
  • 3-4 tablespoon olive oil
  • pinch kosher salt
  • 1-2 cups Coconut milk 18% fat
  • 1-2 tablespoon fresh ginger, grated to taste
  • ½ tablespoon rosemary to taste
  • 2-4 cups boiling water Add the boiling water gradually until you get the consistency you want.
  • salt and pepper to taste
Spinach Star
  • 200 grams washed spinach, coarsely chopped
  • 2 cloves minced garlic
  • ⅛ cup water
  • Salt, black pepper, nutmeg, ground rosemary - to taste
For Serving
  • Toasted pumpkin seeds, vegan parmesan, croutons

Equipment

Method
 

Soup
  1. Preheat oven to 220 degrees Celsius.
  2. Line a pan with baking paper. Arrange on the pan pumpkin, sweet potato, carrot, and onion. Drizzle olive oil, sprinkle salt over the vegetables and bake 15-20 minutes until softened. If they start to brown, cover with aluminum foil. In the meantime, you can make the spinach cream.
  3. Let it cool for a few minutes, remove the pumpkin skin with a spoon. Then, transfer the vegetables to a soup pot, including the liquid accumulated in the baking pan.
  4. Add ginger, rosemary, coconut milk, salt, and black pepper. Add boiling water gradually, starting with 1 cup. Grind the vegetable with a stick blender. Add more boiling water until you get the desired consistency.
  5. Taste and adjust seasoning if necessary.
Spinach Cream
  1. Heat a 1 tablespoon olive oil in a wok or pan, add minced garlic and fry for a few seconds until a wonderful aroma spreads.
  2. Add the chopped spinach and stir-fry for 1-2 minutes.
  3. Add water, cover, lower the heat, and cook for about 5 minutes.
  4. Transfer to a blender, and grind to a smooth cream.
  5. Return to the pan or wok, season with salt, pepper, and nutmeg, and cook for 2 minutes.
For Serving
  1. Pour the pumpkin soup into bowls. Place one tablespoon of the spinach cream in the center of the bowl, and with the tip of the spoon's handle, drag "rays" as seen in the picture. Serve with roasted pumpkin seeds, vegan parmesan, and croutons.

Notes

  • It is recommended to mix the spinach cream with the soup before starting to eat. Because the spinach cream may be intense on its own.
  • You can add plant-based milk or coconut cream to the spinach; However, it will damage its beautiful bright green color.
  • Instead of making a soup, you can serve the roasted vegetables with rice or mashed potatoes.
  • You can replace the spinach cream with a drizzle of coconut cream. 
 

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