Easiest Way to Make Yummy Pumpkin Sweet Potato Soup With Saffron Infused Cream

Pumpkin Sweet Potato Soup With Saffron Infused Cream. Drizzle with olive oil and salt and pepper before placing into the oven. Place olive oil in the pot your going to be using for your soup, add the onions just until translucent in color add the chopped garlic and herbs( rosemary and. Try this easy vegetable soup with roasted pumpkin, sweet potatoes, carrots, and harissa--roasting the vegetables first intensifies the flavor tremendously..

Take the pan off the heat and remove the bay leaf. Blend the soup to a smooth consistency with a stick blender. Roasted Pumpkin and Sweet Potato Soup Topped with a pecan pomegranate salsa, this bright fall soup is as flavorful as it is colorful. You can have Pumpkin Sweet Potato Soup With Saffron Infused Cream using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Pumpkin Sweet Potato Soup With Saffron Infused Cream

1. Prepare 2 tbsp of Olive oil.
2. Prepare 1 of Onion diced.
3. You need 3 of Garlic cloves.
4. It's 1 small of pumpkin roasted or a can of organic pumpkin purée.
5. Prepare 1 of Sweet potato roasted.
6. You need 2 of Sprigs of rosemary and thyme.
7. You need 1 pinch of Fine sea salt.
8. Prepare 1 pinch of Saffron threads.
9. It's 1 tsp of Cumin.
10. You need 1 tsp of Ground cinnamon.
11. You need 1/2 cup of Fresh cream.
12. It's 1 of Chives for decoration.

For the Roasted Pumpkin and Sweet Potato Soup recipe, click here. Sweet Potato, Pumpkin and Leek Soup. Perfect for those occasions when you need heart warming. This creamy Caribbean inspired sweet potato soup is a little bit sweet and a little bit spicy, and full of Caribbean flavors: allspice, thyme, ginger, coconut milk, and hot peppers!

Pumpkin Sweet Potato Soup With Saffron Infused Cream instructions

1. Cut your potato and pumpkin into large chunks and roast in the oven for approximately 60 min until flesh is soft. Drizzle with olive oil and salt and pepper before placing into the oven..
2. Place olive oil in the pot your going to be using for your soup, add the onions just until translucent in color add the chopped garlic and herbs( rosemary and thyme). Stir for a few minutes. Remove and discard herbs..
3. Turn off heat. When your pumpkin is ready and soft, scoop out the flesh with an ice cream scooper and place in the pot with your onion, do the same for the potato. You can also use the canned pumpkin pure if you want..
4. Turn on the heat again and add your spices! Cinnamon, black pepper, cumin, salt, cloves. Whatever you like really..
5. Add your broth and let simmer for about 25 minutes..
6. With a hand held mixer, place in your pot directly and mash until puréed..
7. Place your saffron threads into your cream and place in a sauce pan just until you start smelling the amazing scent of the saffron. Make sure not to boil, this should only take a few minutes..
8. Add the infused cream to your soup and stir. Turn off the heat..
9. You can serve this in cute mini pumpkin bowls which you can place on top of each plate especially with thanksgiving coming. Top with a swirl of cream and fresh cut chives along with any other topping you like..
10. Enjoy :).

Perfect for lunch on a cold day. When it comes to soup, I am a sucker for a pureed soup. Add tomatoes, milk, cream, saffron, and red pepper flakes. Bring to a boil over high heat. Several reviewers opted to add a couple of eggs to the batter to lighten it up (it's a dense cake) and a few shakes of pumpkin pie spice to amp up the flavor.