Sweet Potato and Pumpkin Soup
Creamy, flavorful, and full of healthy goodness, this sweet potato and pumpkin soup comes together easily in a few simple steps. All you need are a handful of simple ingredients and you'll have this soup ready in no time. It's the perfect cozy soup on a crisp fall day.
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Servings: 5
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 tablespoons minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 3 cups sweet potatoes, peeled and diced into 1 inch cubes
- 1 cup pumpkin puree
- 5 cups vegetable broth, low sodium
- ⅓ cup coconut milk or heavy cream
Instructions
- Add the oil to a large pot over medium heat. Add the onions and cook for 2 to 3 minutes.
- Add the salt and garlic and cook for another minute before adding the paprika, pepper, and red pepper flakes. Cook for another minute.
- Add the sweet potatoes, pumpkin puree, and broth to the pot. Stir. Bring it to a boil, lower the heat to medium-low, cover with a lid, and simmer for 20 to 25 minutes or until the sweet potatoes can be easily pierced.
- Remove the pot from heat and using an immersion blender, blend the soup until smooth.
- Stir in canned coconut milk or heavy cream and add additional salt and pepper, if desired.
- Serve with your garnish of choice, I used pumpkin seeds.
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Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 36g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 7mg | Sodium: 453mg | Fiber: 6g | Sugar: 12g