Roasted Pumpkin & Sweet Potato soup

 

I made this soup entirely out of intuition and based on the vegetables I had in the fridge. The idea was to use similar tasting veggies and make something healthy. The minute I saw the diced pumpkins and sweet potatoes, I decided to curry them with traditional Indian curry spices. And since I was making this as part of an Italian themed meal, I added some Italian herbs afterwards and sautéed onions to top it up. At the end of it, it tasted like a medley of Indian curry with some spices, but very tasty. :-)

Ingredients
Sweet Pumpkin - cleaned, peeled and chopped - 2 Cups
Sweet potato - cleaned, peeled and chopped - 2 cups
Coriander powder - 1 tbsp
Cumin powder - 1 tbsp
Red chilli powder - 1 tbsp
Turmeric - a pinch

Garlic cloves - 8-10
Red onion - Diced - 1 cup
Spring Onion - cleaned and chopped - 1 cup
Dried Thyme - 1 tbsp
Dried Rosemary - 1 tbsp
Dried Sage - 1 tbsp

Olive oil – 2 tbsp
Sea Salt – To taste

Fresh mint, for garnish

Instructions
In a deep pan, heat one tbsp oil and sauté the pumpkin and sweet potato pieces with all the powders. Let this be on medium heat for 5 mins. Add some water and close the lid of the, and let the vegetables cook.
After 10-15 mins, when both the vegetable pieces are cooked thoroughly, you can either mash them or blend them with a blender to resemble a thick puree.
In another small pan, sauté the onions and garlic with the dried herbs. Let this be on heat till the onions are golden brown.
Add some water to the puree, and get it to a desired consistency. Add salt to taste. Once this soup reaches the boiling point, stir in the sautéed onions. Garnish with fresh mint sprigs and serve hot.