Pumpkin Cream Soup with Sweet Potatoes

Ingredients

Soup:
2 lb pumpkin, clean of seeds
1 lb sweet potatoes, cut to 2-3 pieces
1 medium onion, chopped
1 tbsp. oil for frying
2 cups of chicken broth
2/3 cup heavy whipping cream
3-4 garlic cloves (optional)
Salt, pepper to taste
Croutons:
Multigrain baguette
Olive oil   

Pumpkin and Sweet Potatoes Cream Soup     

Directions

Preheat oven to 400F.
Place pumpkin and sweet potato pieces on the baking sheet lined with parchment paper and bake for about 25-30 minutes.
Place aside to cool.
In the meantime, sauté the onion until nice golden color.
Peel the pumpkin and sweet potatoes, cut to smaller pieces and place in a pot.
Add onions, chicken broth, and cook covered on a low heat for about 15 min.
Add salt and pepper after it boils.
Let the soup cool a bit, remove about half of the liquids from the pot. 
Process the vegetables with the remaining in the pot liquid either with a hand blender or in the convention blender. 
Add the whipping cream and process again, making sure the soup is smooth. To make the croutons, cut the baguette to about 2/3” cubes. Place them on the baking sheet covered with parchment paper, brush with olive oil and bake for about 10 min or until bread is crisp.
Serve the soup warm, topping each serving with fresh crispy croutons.

Pumpkin Cream Soup with Sweet Potatoes and Croutons

 

Pumpkin Cream Soup

Ingredients:

  • Soup:
  • 2 lb pumpkin, clean of seeds
  • 1 lb sweet potatoes, cut to 2-3 pieces
  • 1 medium onion, chopped
  • 1 tbsp. oil for frying
  • 2 cups of chicken broth
  • 2/3 cup heavy whipping cream
  • 3-4 garlic cloves (optional)
  • Salt, pepper to taste
  • Croutons:
  • Multigrain baguette
  • Olive oil

The Cooking Tale

Pumpkin Cream Soup with Sweet potatoes

A creamy pumpkin soup with sweet potatoes for a beautiful fall season . This soup is smooth and flavorful, and amazingly comforting. The fresh and crispy croutons are a wonderful addition to this creamy delish.

Pumpkin Cream Soup with Sweet potatoes

Ingredients:

  • Soup:
  • 2 lb pumpkin, clean of seeds
  • 1 lb sweet potatoes, cut to 2-3 pieces
  • 1 medium onion, chopped
  • 1 tbsp. oil for frying
  • 2 cups of chicken broth
  • 2/3 cup heavy whipping cream
  • 3-4 garlic cloves (optional)
  • Salt, pepper to taste
  • Croutons:
  • Multigrain baguette
  • Olive oil

Step by step:

1. Preheat oven to 400F.
2. Place pumpkin and sweet potato pieces on the baking sheet lined with parchment paper and bake for about 25-30 minutes. Place aside to cool.
3. In the meantime, sauté the onion until nice golden color.
4. Peel the pumpkin and sweet potatoes, cut to smaller pieces and place in a pot.
5. Add onions, chicken broth, and cook covered on a low heat for about 15 min. Add salt and pepper after it boils.
Let the soup cool a bit, remove about half of the liquids from the pot.
6. Process the vegetables with the remaining in the pot liquid either with a hand blender or in the convention blender.
7. Add the whipping cream and process again, making sure the soup is smooth.
8. To make the croutons, cut the baguette to about 2/3? cubes. Place them on the baking sheet covered with parchment paper, brush with olive oil and bake for about 10 min or until bread is crisp.
Serve the soup warm, topping each serving with fresh crispy croutons.
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