Half an hour of preparation time is all you need for making this pumpkin and sweet potato soup recipe. Your email address will not be published. It also makes a great keto side soup. Pour in enough water to cover the vegetables. In a large soup pot, heat the onions and celery in margarine for about 2 minutes. https://www.greedygourmet.com/.../pumpkin-and-sweet-potato-soup Make sure not to use pumpkin pie mix. Add the dry spices. Thanks so much for sharing! Add the garlic and a sprinkle of salt and black pepper, and cook for 1 minute while constantly stirring. Pumpkin, sweet potato, carrot and onion are roasted, then pureed to produce a smooth and creamy ⦠Increase your kitchen confidence with our tempting recipes, instructional photos, and helpful tips and facts. For more nutritional information, please scroll to the bottom of the recipe card. 2 large carrots, peeled and cut into chunks. Click here to learn how to roast pumpkin seeds and unlock the hidden potential of a classical pumpkin. 450 . You may also freeze this soup in an airtight container for up to 3 months. Add the chopped coriander. And Red Thai pumpkin and sweet potato soup has been my world for the past few days. INGREDIENTS Nutrition. Add a hint of coconut cream for extra creaminess and extra volume. This is a light but hearty soup that has lots of flavor. Bring to simmer over medium heat and cook until ⦠Enjoy a warm bowl of soup with fresh bread! Add the vegetable broth, canned pumpkin puree, sweet potato, and apple, then add the dried spices and stir. You can make a traditional version with regular cream or a vegan, paleo and whole30-friendly version with coconut cream. First, prepare all of your veggies. As an Amazon Associate, we earn from qualifying purchases. Pumpkin and Sweet Potato Soup . This pumpkin and sweet potato soup is flavored with pumpkin pie spices and is easy to make. Required fields are marked *, Rate this recipe In a large saucepan over a medium heat, cook onions in the oil for a couple of minutes. First of all, don’t pre-boil them or pre-cook them in water beforehand, because they might loose their nutrients as well as flavour. How to Make Although this pumpkin and sweet potato soup is already vegan, don’t think that it’s not creamy. Also, ever heard of kabocha squash? You can also use an immersion blender) How To Make This Pumpkin And Sweet Potato Soup . High powered blender (I use one like this Ninja blender, love it! Serve warm with roasted pepita seeds, peanuts and fresh parsley. In a large pot, heat the olive oil over medium heat. In conclusion, this vegan pumpkin and sweet potato soup rocks! For the Soup: 1 to 2 tsp. UNITS: US. Heat up 1 tablespoon of olive oil in a Dutch oven over medium high heat until shimmering then saute the onion for 4 minutes, stirring occasionally. Pour in the white wine and scrape the brown fond off the bottom of the pot with a wooden turner. Comment document.getElementById("comment").setAttribute( "id", "a2d919c15b77bb956369177ed7c02e77" );document.getElementById("ece2f5cdf2").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Line a baking tray with aluminum foil and spray with oil to prevent sticking. Cover the saucepan with a tight lid and let it cook for 15 minutes or until the squash and sweet potato are tender. For a serving size of 1 ¼ cup, there is 375 calories, 31.3g of carbs with 4.7g of dietary fiber and 4.1g of protein. ★☆ Reduce the heat to medium low and simmer for 25 minutes. If you prefer a thinner soup⦠It’s a very healthy and low-calorie soup that can even help you keep your waistline in check. Heat up the olive oil for 2 minutes over medium high heat, then add the onion and cook until soft. Stir in the sweet potato, broth, water, and pumpkin and bring to a boil. If you would like to keep things vegan, give this vegan split pea soup a go instead! Pumpkin and sweet potato soup is an easy, healthy recipe that is vegan and dairy free. Inarguably, this is an easily cooked meal full of flavour – a definite winter warmer recipe. ★☆ ★☆. Especially when the weather outside is cold and miserable. Storing pumpkin and sweet potato soup in the freezer is an excellent way to preserve these savory liquid dishes which can just be heated whenever the need arises for a tasty snack. Onions are a humble vegetable packed with vitamins, minerals and ⦠So, if you suffer from diabetes, don’t roast your sweet potatoes and pumpkin. This site uses Akismet to reduce spam. Drizzle with a little oil and sprinkle with salt. It is a hearty soup which can be eaten as a main meal particularly during winter; serve it with warm crusty bread. Peel and cut pumpkin and sweet potato into small cubes. For the roasted pumpkin and sweet potato soup: Preheat oven to 400 degrees F. Place pumpkin quarters on a baking sheet. Recipe by Trudy Hobbs. Peel and chop the sweet potato, apple, and onion. Allow to thaw in the fridge overnight, then reheat on the stove over medium heat. favourite soup has got to be Spicy Parsnip – delicious! Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog. #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} sugar pie pumpkin or butternut squash, either cut in half and seeded, or peeled, seeded and cut into chunks, or 2 (15-ounce) cans pumpkin. Greedy Gourmet is an award winning food and travel blog. To deglaze the pot, pour in the white wine and use a wooden turner to scrape any brown bits off the bottom. Forget about waiting for pumpkin to be in season, butternut squash is where itâs at, itâs a great accessible all year around vegetable. Gently fry the onions until they have softened, which will take around 5 minutes. Add ginger, curry, cumin, nutmeg, and garlic and cook for 1 minute. This hearty fall soup takes pantry staples and comes together with little fuss thanks to using canned pumpkin puree. Cook for a minute. This can easily done after the cooking process but while you’re blending the contents. Blend the soup until smooth in batches in a food processor. Use vegetable broth instead of water, as it provides more flavor. Then puree the sweet potato and pumpkin together. Saute on medium heat for 5 minutes, or until the vegetables are softened. Yes and no. Serve while it's still hot, and garnish each bowl with a sprinkle of pepita seeds, peanuts, and fresh parsley. Otherwise, you can try your hand at making these finger-licking delicious baked sweet potato fries. SERVES: 6. If you’ve had a long and tiring day, there are a few things that will bring you back to life like a good soup. When fall and winter roll around there is nothing better than a warm and comforting bowl of soup. Make this pumpkin and sweet potato soup in just a few steps and master this ultimate vegan soup recipe. If you can't find the puree at the grocery store, roast your own pumpkin. Looking for a vegan savory pumpkin recipe that will make your home smell terrific? Required fields are marked *. Keywords: pumpkin sweet potato soup, coconut milk, vegan, Tag @savortheflavourblog on Instagram and hashtag it #savortheflavour. Otherwise, you can also top the pumpkin and sweet potato soup with sprinkles of feta cheese or goat’s cheese. Be sure to cook the pumpkin skin side down. Low-FODMAP Pumpkin & Sweet Potato Soup using Slow-Cooker; Gluten-free, Vegan. If you want to freeze this, omit the coconut milk. Satisfying the blog 's audience of adventurous eaters ' needs of course, you can add... 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