This Warm Sweet Potato Pumpkin Soup recipe is plant-based, gluten-free and packed with nutrition! When the cooler weather hits I like to indulge in warm soup. This soup has become my favourite so far; it’s super easy to make, tasty and nutritious.
Pumpkin has so many nutritional benefits:
- High in antioxidants, such as alpha-carotene, beta-carotene and beta-cryptoxanthin. These can neutralize free radicals, stopping them from damaging your cells
- High in Vitamins A and C, potassium, zinc and fiber
- Reduces inflammation
And let’s not forget the other star attraction – sweet potato:
- High source of beta-carotene
- Source of Vitamin C, potassium calcium, Vitamin E
- Contains folate, iron, copper, calcium and fiber
Hope you enjoy this recipe as much as I did!
- 3 cups yams (the orange ones) peeled and chopped
- 2 cups sugar pumpkin peeled, deseeded and chopped
- 2 cups vegetable broth low sodium or homemade
- 1/2 large white onion diced
- 1/4 cup coconut milk canned preferably no gaur gum
- 1 tbsp coconut oil
- 2 cloves garlic minced
- 1 tsp high mineral salt
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp paprika
- 1/4 tsp chipotle chili powder
Add coconut oil to a large pot over medium heat until melted.
Add onion and garlic and cook until onions sweat and brown a bit.
Add all spices and stir until combined.
Pour vegetable broth into pot and bring to a boil.
Add pumpkin, sweet potato and boil on medium heat for 20 minutes or until potato and pumpkin are soft.
Pour soup into a blender, add coconut milk and blend until smooth.
- Peel the sugar pumpkin with a sharp knife and deseed before chopping.
- STORAGE: sealed glass container in refrigerator 1 day.