Description
A creamy and delicious pumpkin sweet potato soup, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ teaspoon turmeric powder
- ¼ teaspoon black pepper
- 4 cups vegetable broth
- 1 (15 ounce) can pumpkin puree
- 1 large sweet potato, peeled and cubed
- ½ teaspoon sea salt, or to taste
- Optional toppings: coconut milk, pumpkin seeds, cilantro
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic, grated ginger, turmeric powder, and black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
- Pour in vegetable broth, pumpkin puree, and cubed sweet potato. Stir well to combine.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the sweet potato is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Return the soup to the pot. Stir in sea salt, adjusting to taste.
- Heat through gently before serving.
- Ladle into bowls and garnish with your favorite toppings, such as coconut milk, pumpkin seeds, or cilantro.
Notes
- This soup can be made ahead of time and reheated when ready to serve.
- For added creaminess, blend in a splash of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg