In all honesty it really doesn't get cold enough here to be true soup weather. That doesn't stop me from craving soup every now and again, especially on a rainy night. Soup is one of those dishes that just screams comfort to me. One of my favorites is pumpkin soup, but I decided to add a few different ingredients into my regular recipe.
Roasting pumpkin, sweet potato, and apple just brings out all of their yummy goodness. Once these vegetables have been roasted this soup comes together very quickly. That drizzle of honey and sprigs of rosemary add that something special to the soup. Actually honey and rosemary together have become one of my favorite combinations. Both ingredients have health benefits too so I am happy to use them whenever I can. Honey has been proven to energize the body, boost immunity, fight bacteria, promote healing of cuts and burns, and help heal sore throats. I remember my Home Economics teacher telling the class that if we could keep honey in our throats permanently we would never suffer from a sore throat. Research has shown that rosemary contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks and substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Also, rosemary has been shown to increase the blood flow to the head and brain, therefore improving concentration. I think I will go and pick a branch a day to test out the last fact.
It also freezes well, but make sure that you do not add the cream prior to freezing as it tends to curdle the mixture after you thaw it. I find that if you thaw it out, gently reheat, and then add the cream it works like a charm. I love serving this with a little Greek yogurt on top and some crusty bread. I have also added coconut milk rather than cream to my regular pumpkin soup, and I bet it would taste great in this soup too.
Creamy Sweet Potato, Pumpkin, and Apple Soup©(Printer Friendly Recipe)
- 1 butternut pumpkin (about 2 lbs), chopped into cubes
- 3 Granny Smith apples, peeled and chopped into cubes
- 2 sweet potatoes, chopped into cubes
- 2 sprigs rosemary
- 2 tablespoons honey
- 1 onion, diced
- 3 tablespoon olive oil, divided
- 1/2 teaspoon nutmeg
- 6 cups vegetable broth
- 1/2 cup cream (or half & half)
- 1/2 cups water (or more depending on desired consistency)
- sour cream or Greek yogurt
- Preheat oven to 400°F.
- Pour 2 tablespoon olive oil in a roasting pan and add sweet potato, pumpkin, and apple in a roasting pan.
- Drizzle honey over top and toss to coat.
- Add sprigs of rosemary, salt, and pepper and roast for approximately 30 minutes. Toss the mixture, and then continue roasting for another 10-15 minutes, or until tender.
- Add 1 tablespoon olive oil to a soup pot and saute the onion until translucent.
- Remove rosemary sprigs and add roasted vegetables and stock and bring to a gentle boil.
- Remove from heat and allow to cool for about 10 minutes.
- Puree the mixture in a blender or food processor.
- Return pot to a gentle heat and add cream, nutmeg, and water.
- Check seasoning and serve with a little sour cream or Greek yogurt on top.
Makes approximately 10 cups.
Recipe by All That's Left Are The Crumbs.