I made this soup for lunch. I was simultaneously trying to study for an upcoming anatomy test and use up a ridiculously large sweet potato that came in our CSA box–and I thought it turned out superb. So, I had to share.
The secret to this soup is in the curry leaves, which can generally be sourced at Asian and Indian groceries, as well as online. I talk a lot about curry leaves in my second book, as they are absolutely one of my favorite additions to savory dishes of all sorts. They freeze exceptionally well, so I always always have some on hand just for days like these. You can of course, leave out the leaves, altogether, or try a Thai style curry paste instead. But, if you have access to curry leaves, get some. They will change your culinary life.
Peirce the sweet potato/s and small pumpkin all over using a fork and then place onto a large metal sheet pan. (If using canned pumpkin, no need to roast it! :) )
Preheat your oven to 350ºF and bake for about 45 minutes to 1 hour, until both are tender all the way through (the pumpkin most likely will be done sooner than the sweet potato). Peel and scoop the “flesh” of each into a blender or food processor.
In a small saucepan, toss together the diced onion, olive oil, curry leaves, garlic, and 1 teaspoon salt. Saute on medium high heat until golden brown, about 7 minutes. Remove curry leaves.
Transfer the onions and garlic to the blender or food processor along with the pumpkin and sweet potato. Add in the remaining ingredients and blend until totally smooth, scraping down the sides of the container as needed. Serve as is (my favorite) or warm gently on the stovetop.
Store in airtight container for up to 4 days in the refrigerator.