Description
A heartwarming blend of sweet potatoes and pumpkin, spiced to perfection for a cozy fall dish.
Ingredients
Scale
- 2 large Sweet Potatoes
- 1 can or 2 cups Fresh Pumpkin Puree
- 1 medium Onion
- 2 cloves Garlic
- 4 cups Vegetable Broth
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- Cayenne Pepper (optional, to taste)
- Salt and Pepper (to taste)
- Olive Oil (for sautéing)
- Cream or Coconut Milk (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and chop sweet potatoes into chunks. Toss with olive oil, salt, and pepper.
- Roast sweet potatoes for 25-30 minutes until tender and slightly caramelized.
- In a pot, heat olive oil and sauté onion and garlic until soft.
- Add roasted sweet potatoes, pumpkin puree, and vegetable broth. Simmer for 15-20 minutes.
- Stir in spices and simmer for a few more minutes.
- Blend until smooth, then return to pot. Stir in cream or coconut milk if desired.
Notes
This soup tastes even better the next day! Store leftovers in an airtight container for up to 3 days, or freeze for a month.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
Keywords: sweet potato, pumpkin, soup, fall recipe, vegetarian