Pumpkin and Sweet Potato Soup
A warm and comforting blend of pumpkin and sweet potatoes, this nutritious soup captures the essence of fall.
Ingredients
Main Ingredients
- 2 cups pumpkin puree
- 2 cups sweet potatoes, peeled and diced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 1 teaspoon garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- to taste Salt and pepper
- 1 cup coconut milk (optional for creaminess)
- to taste Fresh herbs for garnish (e.g., cilantro or parsley)
Instructions
Preparation
- Clean your kitchen counters, wash your vegetables, and gather all the ingredients.
- Dice the sweet potatoes and chop the onion.
Cooking
- In your slow cooker, combine the pumpkin puree, diced sweet potatoes, chopped onion, and minced garlic. Stir everything together.
- Pour in the vegetable broth, then add ground ginger, cinnamon, salt, and pepper. Stir to combine.
- Cover and set your slow cooker to cook on low for 6-8 hours or high for 3-4 hours.
- Check the sweet potatoes for tenderness with a fork. If they are soft, move on.
- Use an immersion blender to blend the soup until smooth and creamy.
- Stir in the coconut milk for a richer texture, if desired.
- Taste and adjust the seasoning with more salt and pepper if needed.
Serving
- Ladle the soup into bowls and garnish with fresh herbs.
- Serve warm and enjoy!
Notes
Pumpkin and Sweet Potato Soup is perfect for meal prep and stores well. Enjoy it with crusty bread or a light salad.