Description
Warm up with this creamy pumpkin and sweet potato soup. It is simple to make and full of flavor.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 cups pumpkin, peeled and cubed
- 2 cups sweet potato, peeled and cubed
- 4 cups vegetable broth
- 1/2 cup coconut milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and ginger for 1 minute.
- Add pumpkin, sweet potato, and vegetable broth. Bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 20 minutes.
- Blend soup until smooth using an immersion blender or blender.
- Stir in coconut milk and season with salt and pepper.
- Serve hot.
Notes
- You can substitute coconut milk with heavy cream for a richer taste.
- Add a pinch of nutmeg or cinnamon for extra warmth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg