Creamy Sweet Potato and Pumpkin Soup
This creamy pumpkin and sweet potato soup bound to be your next favorite soup recipe. It's smooth, velvety and full of savory pumpkin flavor.
Servings: 8 bowls
Calories: 143kcal
Ingredients
- 3 tbsp Olive Oil
- 1 large Onion dice
- 1/2 tsp Salt
- 4 cloves Garlic mince
- 2 tbsp Ginger peeled and grated
- 1 1/2 tbsp Cumin
- 1 tsp Cinnamon
- 3 1/2 cup Carrots chopped (5 medium carrots)
- 2 cup Sweet Potato chopped (1 large)
- 1 Apple peeled & chopped
- 1 cup Pumpkin Puree
- 4 C Vegetable Stock
- 1 14 oz can Coconut Milk
- 1 pinch Cayenne Pepper
- 1 tbsp Lemon Juice
Instructions
- Heat oil over medium heat. Add onions and season with salt. Saute until translucent. Next add the garlic, ginger, cumin, cinnamon and salt. Allow spices to bloom for 1 minute.
- Add the carrots, sweet potatoes, pumpkin puree, apple and vegetable stock. Bring to a boil and then allow to simmer with the lid ajar over medium low heat for 15-20 minutes. Until the carrots are cooked through.
- Blend until smooth. Stir in the coconut milk, apple cider vinegar and cayanne pepper. Enjoy!
Nutrition
Calories: 143kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 677mg | Potassium: 443mg | Fiber: 5g | Sugar: 9g | Vitamin A: 19122IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 2mg