You are|Are|Again} looking for idea recipes pumpkin sweet potato soup with saffron infused cream that are interesting? How to make it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious pumpkin sweet potato soup with saffron infused cream should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of pumpkin sweet potato soup with saffron infused cream, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare pumpkin sweet potato soup with saffron infused cream good wherever you are, because as long as you know the trick, this dish is able become treat special.

Ingredients and seasonings required in make

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

Creamy Sweet potato & butternut squash soup. Now add pumpkin spice and vegetable broth. Then simmer on low heat till the sweet potatoes are thoroughly cooked. Once done, let it rest for few minutes.

How to cook Pumpkin Sweet Potato Soup With Saffron Infused Cream:

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 :)
11. Done and ready to serve!

Then transfer it to a food processor and turn it into a smooth puree. Add the sweet potatoes, stock and coconut milk. Re-heat the fat over medium-high heat, then add the onions, Ras el Hanout, salt, pepper, and cayenne. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Add sweet potatoes, curry powder, and cayenne pepper (reduce or omit for less heat).

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