Description
A delicious and nutritious anti-inflammatory soup made with pumpkin and sweet potatoes, perfect for a cozy meal.
Ingredients
- 2 cups pumpkin puree
- 2 cups sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sauté until translucent.
- Add diced sweet potatoes, pumpkin puree, vegetable broth, ginger, turmeric, and cinnamon.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until sweet potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with a sprinkle of cinnamon if desired.
Notes
- For a creamier texture, add coconut milk before blending.
- This soup can be stored in the refrigerator for up to 5 days.
- Freeze leftovers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American