Description
A creamy and comforting soup made with pumpkin and sweet potatoes, perfect for chilly days.
Ingredients
Scale
- 2 cups pumpkin, peeled and cubed
- 2 cups sweet potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in pumpkin and sweet potatoes, cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes or until vegetables are tender.
- Blend the soup until smooth using an immersion blender or food processor.
- Return to the pot, stir in coconut milk, cumin, ginger, salt, and pepper.
- Simmer for another 5 minutes before serving.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- Store leftovers in an airtight container for up to 3 days.
- Garnish with roasted pumpkin seeds or fresh herbs if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
