Description

Warm up with this Anti-Inflammatory Pumpkin & Sweet Potato Soup, a comforting blend of creamy pumpkin and sweet potatoes enriched with aromatic spices. Perfect for chilly evenings, this vibrant dish nourishes your body while delighting your taste buds. Enjoy it as a starter or pair with crusty bread for a satisfying meal that brings loved ones together.

Ingredients

Scale

2 cups fresh pumpkin, cubed (or 1 can)
2 cups sweet potatoes, peeled and cubed
1 medium yellow onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup full-fat coconut milk
1 tablespoon fresh ginger, grated
1 teaspoon ground cinnamon
2 tablespoons olive oil

Instructions

Prepare the vegetables by peeling and chopping sweet potatoes into small cubes and cutting fresh pumpkin into chunks.
In a large pot over medium heat, add olive oil. Sauté the chopped onion and minced garlic for about 4-5 minutes until fragrant.
Add sweet potato cubes, grated ginger, and cinnamon to the pot; stir to combine.
Incorporate pumpkin (fresh or canned) along with vegetable broth. Bring to a boil, then reduce heat to simmer for about 20 minutes until tender.
Blend the mixture using an immersion blender or transfer in batches to a regular blender until smooth.
Stir in coconut milk, taste-test, and adjust seasoning as needed. Serve warm topped with extra coconut milk or roasted pumpkin seeds.

Nutrition

Serving Size: 1 cup (240g)
Calories: 250
Sugar: 8g
Sodium: 450mg
Fat: 12g
Saturated Fat: 10g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Keywords: - For added depth of flavor, roast the pumpkin and sweet potatoes before blending.- Customize by adding spices like nutmeg or swapping sweet potatoes for butternut squash.- Store leftovers in an airtight container in the fridge for up to five days or freeze portions for up to three months.