Spiced Pumpkin and sweet potato soup with toasted Almonds.

Its just raining Pumpkins everywhere in blogosphere. And the pumpkin bug has bit me too…though we Indians don’t celebrate the American Thanksgiving. But here it’s become kind of cool to celebrate Halloween,better known as the day of Dead. Every hotel and restaurant is throwing a Halloween themed party and even the shops have started stocking up on Halloween gear.

In fact my elder one had a Halloween themed birthday party ….well now everyone is thinking and going global. In the U.S. pumpkins go hand in hand with the fall holidays of thanksgiving and Halloween. This time I also experimented with lots of pumpkin recipes from around the world and every single recipe is a keeper for sure.

From savoury soups to sweet treats the humble pumpkin is so versatile it reaches new heights with these ultimate, mouthwatering recipes.

My soup is a traditional thanksgiving soup made of pumpkins, sweet potato, carrots and apple. This sweet, vibrant, orange coloured soup is flavoured with spices and vanilla which goes very well with the creamy texture of potatoes and pumpkins.

Spiced Pumpkin and sweet potato soup with toasted Almonds.

Print Recipe

Its just raining Pumpkins everywhere in blogosphere.And the pumpkin bug has bit me too...though we Indians don't celebrate the American Thanksgiving .But here it's become kind of cool to celebrate Halloween,better known as the day of Dead.Every hotel and restaurant is throwing a Halloween themed par

• Courseappetizer
• Cuisineamerican

Servings	Prep Time
4 serving	10 minutes

Cook Time

30 minutes

Servings Prep Time 4 serving 10 minutes

Cook Time 30 minutes

Spiced Pumpkin and sweet potato soup with toasted Almonds. Print Recipe Its just raining Pumpkins everywhere in blogosphere.And the pumpkin bug has bit me too...though we Indians don't celebrate the American Thanksgiving .But here it's become kind of cool to celebrate Halloween,better known as the day of Dead.Every hotel and restaurant is throwing a Halloween themed par Courseappetizer Cuisineamerican Servings Prep Time 4 serving 10 minutes Cook Time 30 minutes Servings Prep Time 4 serving 10 minutes Cook Time 30 minutes

Ingredients

• 200 gms pumpkin Peeled and chopped .
• 1 sweet potato large peeled and chopped .
• 1 carrot large , chopped .
• 1 apple medium , peeled and chopped .
• 1 onion medium , sliced .
• 3 - 4 pods garlic , chopped .
• 1/2 tsp cinnamon , powdered .
• 1/2 tsp all spice .
• 1/2 tsp ginger dry powdered .
• 1/2 tsp vanilla extract .
• 4 C vegetable stock .
• 1 tbsp olive oil .
• 15 gms butter .
• to taste Salt Pepper . and
• Cream almonds . and toasted to garnish

Servings: serving

Instructions

1. Heat the oil in a heavy bottomed pan.
2. Add the sliced onion and garlic and fry till transparent.
3. Add the cinnamon,ginger and all spice and fry until fragrant.
4. Add the pumpkin,sweet potatoes,carrots and apples,fry for a few minutes and add the vanilla.
5. Add the Veg stock and cover and let it cook for 15-20 mins.
6. After the veggies are soft and mushy add the salt ,pepper and butter.
7. Let it cool for a few minutes and then blitz with a hand blender or whisk it to a silky smooth consistency in a food processor.
8. Add more water or stock if you want a thin consistency and check the seasonings.
9. Warm and serve with cream swirled on it and a sprinkling of toasted almonds.

Recipe Notes

A perfect soup to keep you warm during the long winter nights!

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