Pumpkin Sweet Potato Soup
A smooth and nutrient dense soup that couldn't be simpler to make.
Servings 12 cups
Calories 106kcal
Equipment
- Stand up or immersion blender
Ingredients
- 3 sweet potatoes
- 1 14.5 oz Canned pureed pumpkin
- 1 Apple
- 1 White onion
- 3 large Carrots
- 1 cup Unsweetened coconut milk
- 2 cups Vegetable broth
- 1 tsp Ground sage or Thyme
- ¼ tsp Ground cinnamon
- 1 tbsp Oil
- Salt and pepper to taste
Instructions
- Peel the carrots and potatoes. If desired, roast them ahead of time for 20 minutes at 400 degrees F. See notes below if using a slow cooker to make this soup.
- Dice the apple (leave the skin on) and onion.
- Add the oil to a pot and turn the heat up to medium. Saute the apple and onion for about 3-5 minutes.
- Add all remaining ingredients except for unsweetened coconut milk.
- Bring soup to a boil, reduce heat to a simmer, cover and allow to cook for 20 minutes.
- Remove the lid and stir in the unsweetened coconut milk.
- Puree the soup using an immersion blender or in batches using a stand up blender.
Notes
Cooking notes:
- This recipe can be made in a slow cooker. Skip roasting the carrots and sweet potatoes. ahead of time. Add all ingredients to the slow cooker and cook on high for 4-6 hours or low for 6-8.
- Swap a butternut squash in for the sweet potatoes if desired/
- Sage is not as common of a cooking spice, I've used thyme and liked the results equally.
- For an added kick, add a pinch of cayenne pepper or red pepper flakes to your bowl.
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Serving: 1cup | Calories: 106kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 34mg | Potassium: 250mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7639IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg