1 Tbs coriander seeds
2 tsp cumin seeds
2 tsp oregano
1 Tbs fennel seeds
1/2 tsp crushed red pepper
1/2 tsp salt
1/2 tea whole peppercorns
1 clove garlic
2 Tbs olive oil, divided
1 med sugar pumpkin
4 sweet potatoes
1 large onion, chopped
1 1/2 qts chicken broth
Preheat oven to 400.
Grind coriander, cumin, oregano, fennel, red pepper, salt and peppercorns into a coarse powder. Blend in garlic and 1 tablespoon olive oil to form a paste.
Wash pumpkin, and cut into 2-inch wide wedges, scraping away seeds. Peel potatoes and cut each potato lengthwise into 6 wedges. Smear the pumpkin and the potatoes with the spice paste and place in a baking dish.Roast 30 to 40 min,til tender and just beginning to blacken.
Over med heat, cook the onion in the remaining 1 tablespoon olive oil until translucent.
Chop pumpkin and potatoes into smaller chunks and puree w/some of the chicken broth til smooth.(Scrape roasted spice paste off the baking dish and include it in the puree)You may want to deglaze the dish pan w/chicken broth.
Pour the pureed vegetables into the pot with the onions, and stir in as much additional chicken stock as needed to achieve the desired consistency. Heat through.
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I like to add some havy cream to this...cause we like a creamier text...although granted not as healthy
it is yummy.
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