Anti-inflammatory pumpkin & sweet potato soup will delight!
A delicious and nutritious anti-inflammatory soup made with pumpkin and sweet potatoes, perfect for a healthy meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 2 cups pumpkin puree
- 2 cups sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ginger, grated
- 1 teaspoon 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 garlic, sauté until translucent.
- Add diced sweet potatoes, pumpkin puree, ginger, turmeric, and cinnamon.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let 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 and enjoy!
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 a quick meal later.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg