Recipe: Perfect Pumpkin Sweet Potato Soup With Saffron Infused Cream

Recipe: Perfect Pumpkin Sweet Potato Soup With Saffron Infused Cream Delicious, fresh and tasty.

Pumpkin Sweet Potato Soup With Saffron Infused Cream. Ingredients of Pumpkin Sweet Potato Soup With Saffron Infused Cream. Drizzle with olive oil and salt and pepper before placing into the oven. 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.

One thing I do to cut down on preparation time is to use frozen sweet potatoes.

If we had frozen pumpkin, I'd use that, too!

I don't find that using frozen sweet potato changes the taste at all.

You can have Pumpkin Sweet Potato Soup With Saffron Infused Cream using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pumpkin Sweet Potato Soup With Saffron Infused Cream

1. Prepare 2 tbsp of Olive oil.

2. You need 1 of Onion diced.

3. You need 3 of Garlic cloves.

4. It’s 1 small of pumpkin roasted or a can of organic pumpkin purée.

5. Prepare 1 of Sweet potato roasted.

6. It’s 2 of Sprigs of rosemary and thyme.

7. You need 1 pinch of Fine sea salt.

8. You need 1 pinch of Saffron threads.

9. It’s 1 tsp of Cumin.

10. Prepare 1 tsp of Ground cinnamon.

11. You need 1/2 cup of Fresh cream.

12. Prepare 1 of Chives for decoration.

This low-FODMAP Pumpkin Soup is so good, you will have trouble sharing it.

This rich, creamy, sweet and warmly spiced low-FODMAP Pumpkin Soup recipe has added nutrients of carrots and sweet potatoes, a hint of maple syrup and the gorgeous color of fall.

Sweet Potato, Pumpkin and Leek Soup.

Perfect for those occasions when you need heart warming.

Pumpkin Sweet Potato Soup With Saffron Infused Cream step by step

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 :).

Sweet potatoes, pumpkin, carrots, apple, and pears come together in this lightly spiced soup to make a super comforting fall dish!

Serve with toasted and buttered crusty Italian bread.

By Amna Kazmi After whisking together your pumpkin cream, strain it through a fine mesh sieve to remove solids from the pumpkin and spices.

Store your pumpkin cream in the refrigerator in a container with a tightly fitting lid.

When ready to make your Pumpkin Cream Cold Brew, froth up your pumpkin cream with a milk frother (I use this one) or a blender.