Pumpkins and sweet potatoes contain their own natural sugars and, when roasted, these sugars caramelize, intensifying the flavor. Combine these two bright-orange vegetables together to create a smooth and vibrant soup perfect as a first course or a light lunch.
Heat the oven to 400 degrees Fahrenheit. Scoop out the seeds from each of the pumpkin halves and discard.
Drizzle 2 tbsp. olive oil over the cut side of the pumpkin halves.
Pierce the sweet potato in several places with a sharp knife and wrap in foil.
Lay the pumpkin halves, cut side down on a parchment paper lined baking sheet, and set the foil-wrapped sweet potato on the baking sheet.
Roast the vegetables for 60 minutes or until very tender.
Let the pumpkin and sweet potato cool until you can handle them.
Unwrap the sweet potato and pull the skin away from the potato with your hands or use a spoon to scoop the sweet potato out of the skin.
Transfer the potato to the bowl of a food processor.
Scoop the cooked pumpkin flesh away from the shell and place the pumpkin with the sweet potato in the food processor.
Add 1 cup of chicken stock to the food processor, and pulse to puree the sweet potato and pumpkin together, and set aside the puree.
Heat 2 tbsp. olive oil or butter in a stock pot over medium heat. Add the onions and celery and cook on medium heat until translucent.
Add the puree from the food processor, remaining 5 cups of chicken stock, ground cumin, ground coriander, ground turmeric and salt to the soup pot.
Lower the heat to medium-low and simmer for 30 minutes or until heated through. Serve immediately.