Sopa de calabaza y boniato

Ingredientes

• 1.75 lbs (800gms) pumpkin
• 1.75 lbs (800gms) sweet potato
• 2 tablespoons extra virgin olive oil
• 1 medium brown onion
• 1 teaspoon ground cumin
• 1 teaspoon ground nutmeg
• 1 pinch cayenne pepper
• 4 cups (1 liter) vegetable stock
• 1 tin (15oz/ no added salt chick peas (garbanzo beans)
• 1/4 cup pumpkin (pepita) seeds
• 2 tablespoons finely chopped parsley

Preparación

1. 1

   Pre-heat the oven to 430°F (220°C/200°C Fan forced).

2. 2

   Cut the skin off the pumpkin and roughly chop it into smallish chunks. Put the pices into a bowl, drizzle with olive oil and give them a good toss to coat the chunks.

3. 3

   Put the sweet potato whole onto the edges of a large baking tray. Spread the pumpkin chunks out between the sweet potato.

4. 4

   Bake for 45 minutes or until the pumpkin in starting to caramelize around the edges and the sweet potato is soft when you stick a sharp knife into it.

5. 5

   All to cool, then carefully peel the skin off the sweet potato. It should come off quickly and easily but be careful not to burn your fingers.

6. 6

   Peel and dice the onion. Drain the tin of chickpeas. Heat up a drizzle of olive oil in a stock pot. Cook the onions in the pot until lightly caramelized. Add the nutmeg, cumin and cayenne pepper and stir for several seconds until fragrant.

7. 7

   Add the vegetable stock sweet potato, pumpkin and chickpeas. Lightly mash the soup.

8. 8

   Use an immersion blender to blitz the soup until smooth, taking extreme care not to splash yourself.

9. 9

   Cover with a lid and simmer for a further ten minutes or so, stirring frequently to prevent it from catching.

10. 10

    --- Optional garnish ---

11. 11

    Dry roast the pumpkin seeds in a frying pan. Finely chop the parsley and sprinkle on top. Serve with some of my air fryer garlic bread. Delicious!