Recipe courtesy of Maram & In’aam, Bateekh w Jebneh
Roasted Pumpkin, Sweet Potato, Leek & Ginger Soup by Bateekh w Jebneh
Roasting the Pumpkin and Sweet Potato:
Cut off stem of the pumpkin
Scoop out seeds & pulp – save seeds for roasting if you’d like!
Cut the 2 pumpkin halves in half again, and continue until you have 8-16 small pieces
Place the pumpkin pieces face up or down on a baking sheet lined with parchment paper. No oil is needed.
Roast in an oven at 375° for 45 min or until lightly browned
Remove the pumpkin from the oven and allow it to cool till it’s comfortable to touch
Peel the skin off, being careful not to waste any of the precious pumpkin!
Slice sweet potato into 2 cm cubes
Roast at 375º for 20 min until soft
Heat olive oil in a large pot over medium heat.
Cook the onion and leek for 3 minutes, or until soft
Add the roasted pumpkin and sweet potato, and water or stock
Cover and bring to a boil
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.
Using an immersion blender blend the soup until smooth
Season to taste with salt, ginger and cayenne if using, then bring to a boil for 2 min
Serve with bread or toast and garnish with pomegranate arils, pumpkin seeds and fennel