Pumpkin is a new thing for me. For years, I saw it solely as a Halloween decoration not to be eaten. Over the last year, however, Pinterest gave me reason to fall in love with it. From September to December, every recipe board I see seems to be smothered with pumpkin-this and pumpkin-that.
After spotting pre-sliced potiron (one of the few French words for “pumpkin”) at the grocery store, I decided to take a whack at a pumpkin recipe. With Paris’ frigid temperatures recently, I thought pumpkin soup would be a perfect dinner one night for the girls. After browsing several recipes online, I borrowed some ideas and created my own version. Most of my inspiration came from a recipe I found on the blog, Eat, Little Bird.
Roasted Pumpkin + Sweet Potato Soup
- 3 medium sweet potatoes
- 1 kilo of pumpkin (1 pre-sliced size)
- Pinch of Cinnamon
- Pinch of Nutmeg
- 1 liter of vegetable broth
- Olive oil
- Preheat oven to 200 degrees C.
- Cut the pumpkin and sweet potato into 2-inch chunks and arrange in a roasting pan.
- Toss the pumpkin and sweet potato with olive oil, nutmeg and cinnamon. (Note: I only had a cinnamon stick, so threw two into the pan and moved around while roasting).
- Roast the vegetables in the oven for approximately one hour.
- While vegetables are roasting, prepare vegetable broth in a large pot (I used vegetable bouillon cubes).
- When vegetables are roasted, add them to the pot of broth. Use a mixer to combine ingredients into a soup-like texture. (If you have a food processor, the vegetables can be combined there and then added to the broth).
- Serve hot with slices of fresh baguette.