I know what roasting can yield to the flavors of many tasty ingredients. Yet, I don’t do much roasting… because using oven increases my electricity bill by a lot. Yes, it’s my stingy attribute, the Chinese in me or perhaps because life is hard or it’s better to save for other better things (e.g. travel!!!). I used to have the same thinking for baking but recently I’ve been baking quite frequently. In baking sense, I know I’m learning. But in roasting sense, it’s just for eating. You get me?
I came up with this recipe because of the ingredients on hand and my-oh-my what a beautiful combination this is. Pumpkin + sweet potato + corn = 👍. A little heads-up; from the photos you’ll notice the soup DOESN’T look like a soup. “Where’s the liquid?” you WILL ask. Well, I like this kind of soup in thick consistency to savor its beautiful roasted flavor. If you like more liquid, you’re welcome to add more liquid. 🙂
Perhaps I shall call this puree? I bet baby would love this too.
Roasted pumpkin, sweet potato & corn soup. ‘Cheng’!
First thing first, preheat oven to 190oC.
Hold the corn on the cob vertically or at an angle and slice the kernels into a lined baking tray. Drizzle them with oil and add a pinch of salt and some black pepper. Give them a few turns to make sure they are coated in oil.
Now we want to extract the yummy corn flavor from the cob. Place the halved cobs in a small saucepan with 3 1/2 cups water. Simmer over low heat for about 30 minutes. Cover with lid so that the flavors cannot escape.
Cover pumpkin wedges and sweet potato with oil and add some black pepper. Place baking tray in preheated oven.
I placed all my roasting ingredients in the same baking tray. Do note that they all require different roasting time due to variation in sizes. You may use two baking trays if you prefer as corn will be done faster than pumpkin and sweet potato. At about 20-30 minutes into roasting, turn the baking tray around, mix the corns and turn over the pumpkin and sweet potato. This is to ensure even roasting and the other side is cook too.
Hot out from the oven.
Since I did not remove the pumpkin skin before baking, now’s the time to do it. Reason for not removing the skin is because the skin improves the pumpkin flavor. Use a spoon or knife to easily remove the skin. Just look at the lovely caramelization.
Now take a medium saucepan, add a tablespoon of oil and saute shallots and garlic until fragrant.
Then add the roasted pumpkin, sweet potato, half amount of corns and cob’s stock which you simmered earlier.
If you have an immersion blender, just blend them.
If you have the regular blender, then add all the ingredients from the saucepan into the blender. Once done, pour back into the saucepan.
Here’s where you adjust the soup consistency. If you like more liquid, add some water and reheat the soup. Also make sure to taste the soup and see if it needs seasoning. Pour the soup on bowls or plates and decorate with thyme, roasted corn kernels (remaining half) and black pepper.
Sweet and savory with roasted + caramelized tones. The corn flavour is visible too.
Give it a try and let me know if you like it. 🙂
Roasted Pumpkin, Sweet Potato & Corn Soup
600g pumpkin, deseeded and cut into wedges
150g sweet potato, skin removed and chopped half lengthwise
1 ear sweet corn, shucked and washed
1-2 garlic cloves, roughly chopped
2 shallots, sliced
3 1/2 cups water
olive oil/vegetable oil/corn oil
freshly grounded black pepper
2-4 sprigs of thyme
1. Preheat oven to 190oC.
2. Remove corn kernels from the cob (note: don’t throw the cob yet!) on a lined baking tray. Drizzle with oil and add a pinch of salt and freshly grounded black pepper. Mix to ensure they are evenly coated.
3. Break the cob into half and place in a small saucepan. Add 3 1/2 cups water and simmer for about 30 minutes over low heat with lid on.
4. Place pumpkin wedges and sweet potato on baking tray and drizzle with oil and add black pepper. You can choose to either place pumpkin and sweet potato on the same baking tray as the corn or not to. As cooking time for them varies, some might prefer using two baking trays. For me, I used one tray only because of laziness. Hehehe.
5. Roast the pumpkin, sweet potato and corn kernels in the preheated oven. Corns will take about 20-30 minutes while pumpkin and sweet potato will take about 40-50 minutes. Cooking time varies; depending on the sizes. At half way mark, turn the baking tray around, turn over the pumpkin wedges and sweet potatoes and mix the corns up to ensure even cooking.
To check if pumpkin or sweet potato is ready, insert a toothpick into the flesh. If it’s easy to insert (soft), then it’s done. For the pumpkin, you want to aim for slight caramelization at the edges. For corn, roast until it starts to brown.
6. Remove baking tray(s) from the oven. Use a spoon or knife to remove pumpkin skins. Be careful, they are hot!
7. In a medium-sized saucepan, add one tablespoon oil. Saute shallots and garlic until fragrant.
8. Add roasted pumpkin, sweet potato and half amount of corn kernels into the saucepan.
9. From the simmered cob+water earlier (step 3), remove the cob and pour the cob liquid into the same saucepan.
10. Blend with an immersion blender.
Note: If you don’t have an immersion blender, add sauteed shallots, garlic, pumpkin, sweet potato, half amount of corn kernels and cob water in a blender.
11. If you like thinner consistency, add some more water. Reheat the soup if you’ve added water. Add salt to taste. For my case, I like the thick consistency. No salt were added as they are already very flavorful.
12. Serve on pretty bowls and garnish with remaining roasted corn kernels, thyme and black pepper.