Roasted Pumpkin, Sweet Potato, Leek & Ginger Soup by Bateekh w Jebneh

Recipe courtesy of Maram & In’aam, Bateekh w Jebneh

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Roasted Pumpkin, Sweet Potato, Leek & Ginger Soup by Bateekh w Jebneh
Prep Time 50 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 50 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Roasting the Pumpkin and Sweet Potato:
  2. Cut off stem of the pumpkin
  3. Cut pumpkin in half
  4. Scoop out seeds & pulp – save seeds for roasting if you’d like!
  5. Cut the 2 pumpkin halves in half again, and continue until you have 8-16 small pieces 
  6. Place the pumpkin pieces face up or down on a baking sheet lined with parchment paper.  No oil is needed.
  7. Roast in an oven at 375° for 45 min or until lightly browned
  8. Remove the pumpkin from the oven and allow it to cool till it’s comfortable to touch
  9. Peel the skin off, being careful not to waste any of the precious pumpkin!
  10. Slice sweet potato into 2 cm cubes
  11. Roast at 375º for 20 min until soft
  12. Making the Soup:
  13. Heat olive oil in a large pot over medium heat.
  14. Cook the onion and leek for 3 minutes, or until soft
  15. Add the roasted pumpkin and sweet potato, and  water or stock
  16. Cover and bring to a boil
  17. Reduce the heat and simmer for 5 min. (if pumpkin and sweet potato are not roasted cook for 15 minutes) or until the vegetables are soft.
  18. Using an immersion blender blend the soup until smooth
  19. Season to taste with salt, ginger and cayenne if using, then bring to a boil for 2 min
  20. Serve with bread or toast and garnish with pomegranate arils, pumpkin seeds and fennel
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