Recipe Sweet Potato Pumpkin Soup

Peel potatoes and cut each potato lengthwise into 6 wedges.

Recipe sweet potato pumpkin soup. Allow to cook for at least 30 minutes or until pumpkin and sweet potatoes are soft. Allow to simmer for five minutes. Add the dry spices.

Add onion and sauté for 3 minutes. Stir and cover then bring to a boil. Wash pumpkin and cut into 2 inch wide wedges scraping away seeds.

Place the pumpkin and sweet potato and a halved onion in a roasting pan. Leaving the heat setting the same add the onions and cook for 5 minutes. In a large soup pot heat the onions and celery in margarine for about 2 minutes.

Heat oil in large pot over medium high heat. Place the squash sweet potato and stock into the pot as well. Roasting the pumpkin and sweet potato brings out all of their savory rich goodness and gives this soup an incredible depth of flavor.

Add pumpkin and potatoes and cook for a few minutes then add tomato paste stock seasonings lemon juice and allspice and bring to boil. Add remaining ingredients and bring to a simmer. Reduce heat to low and add wine.

Bake for 55 60 minutes or until the pumpkin and sweet potato is just soft and starting to brown. Blend in garlic and 1 tablespoon olive oil to form a paste. Add ginger curry cumin nutmeg and garlic and cook for 1 minute.