Description
A warm and comforting soup that combines the flavors of pumpkin and sweet potato, perfect for a cozy meal while providing anti-inflammatory benefits.
Ingredients
Scale
- 2 cups pumpkin puree
- 2 cups sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup coconut milk (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced sweet potatoes and cook for about 5 minutes.
- Stir in pumpkin puree, vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until sweet potatoes are tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- If desired, stir in coconut milk for creaminess and heat through.
- Serve warm, garnished with a sprinkle of cinnamon or pumpkin seeds if desired.
Notes
- For added protein, consider adding cooked lentils or chickpeas.
- This soup can be stored in the refrigerator for up to 5 days.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg