pumpkin and sweet potato soup
This recipe is for a delicious and creamy pumpkin and sweet potato soup. The soup is vegan and gluten-free, and can be made in under an hour. It is perfect for a cozy meal on a chilly day, and is also great for meal prep. The combination of pumpkin and sweet potato provides a healthy dose of vitamins, minerals and antioxidants, making it a nutritious meal option. The soup can be garnished with toppings of your choice, such as toasted seeds or herbs, to add extra flavor and texture.
Equipment
- Large soup pot
- Immersion blender or regular blender
- Cutting board
- chef's knife
- Vegetable peeler
- Wooden spoon
- Measuring cups and spoons
- Ladle
- Garlic press
Ingredients
- pumpkin
- sweet poatao
- onion
- garlic
- vegetable broth
- dried thyme
- salt and pepper
- olive oil
Instructions
- In a large pot, heat some olive oil over medium heat.
- Add the chopped onion and sauté for a few minutes until translucent.
- .Add the minced garlic and sauté for another minute until fragrant. Add the chopped pumpkin and sweet potato to the pot, along with the vegetable broth and dried thyme
- Bring the mixture to a boil. Reduce the heat and let the soup simmer for about 20-30 minutes, or until the vegetables are tender and cooked through. Use an immersion blender to puree the soup until it is smooth and creamy.
- If you don't have an immersion blender, you can transfer the soup to a regular blender in batches and blend until smooth
- Season the soup with salt and pepper, to taste. Serve the soup hot, with your choice of toppings (if using).
Video
Notes
This soup can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.
To make the soup vegan or dairy-free, you can substitute the cream with coconut cream or your favorite non-dairy alternative.
Adjust the seasoning to your liking by adding more or less salt, pepper, or spices.
Nutrition
Serving: 240g
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