Make creamy Sweet Potato & Pumpkin Soup and enjoy the cooler weather.
• 1 tablespoon Coriander seeds
• 2 teaspoons Cumin seeds
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon whole black peppercorns
• 1 clove garlic
• 2 1/2 tablespoons olive oil
• 1 medium sugar pumpkin
• 1 large onion, chopped
• 1 1/2 quarts chicken broth
• 4 sweet potatoes
Preheat oven to 400 degrees F. In a mortar, grind coriander, cumin, oregano, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste.
Wash pumpkin throughly, and cut into wide wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish.
Roast in preheated oven 30 to 40 minutes, until tender.
In a large pot over medium heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.
Chop pumpkin and potatoes into smaller chunks and puree in a blender or food processor with some of the chicken broth until smooth. Scrape the roasted spice paste off the baking dish and include it in the puree.
Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Heat through.