Description
A comforting and creamy soup perfect for chilly days! This soup combines the natural sweetness of pumpkin and sweet potato with a hint of spice for warmth. Simple to make, it’s a great option for a cozy meal or as a starter for holiday dinners.
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 ½ cups pumpkin puree (canned or fresh)
- 2 cups sweet potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream (for extra creaminess)
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- Salt and pepper to taste
For Garnish (optional):
- Fresh parsley or cilantro, chopped
- A drizzle of coconut milk or cream
- Toasted pumpkin seeds for a crunchy topping
Instructions
1️⃣ Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes until it softens. Add the garlic and sauté for another 1-2 minutes until fragrant.
2️⃣ Add the Vegetables: Stir in the pumpkin puree and diced sweet potatoes, mixing well with the onions and garlic.
3️⃣ Season and Simmer: Add the cumin, cinnamon, salt, and pepper. Pour in the vegetable broth, stir to combine, and bring to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the sweet potatoes are soft and easily pierced with a fork.
4️⃣ Blend for Creaminess: Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
5️⃣ Add Coconut Milk: Stir in the coconut milk or cream, and let the soup simmer for another 5 minutes. Taste and adjust seasonings as needed.
6️⃣ Garnish and Serve: Ladle the soup into bowls and garnish with fresh parsley, a drizzle of coconut milk or cream, and toasted pumpkin seeds if desired. Serve warm.
Notes
- Make it spicy: Add a pinch of cayenne pepper or a dash of red chili flakes for a bit of heat.
- Texture adjustment: For a thinner soup, add an extra ½-1 cup of broth during the blending step.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.