Another hearty soup you can try is the chestnut soup, the slow cooker sweet potato soup and the chickpea soup. Contact me for quotes. Pumpkin & Sweet Potato Soup. Questions ★☆. Your email address will not be published. Pour in enough water to cover the vegetables. Add the chopped coriander. For a special occasion add some cream. onions, sliced . For the roasted pumpkin and sweet potato soup: Preheat oven to 400 degrees F. Place pumpkin quarters on a baking sheet. The slow cooker works in a way where it very slowly cooks the ingredients and breaks them down. When one thinks of pumpkin and sweet potato soup, one immediately thinks of the typical autumn/winter spices. Pour in the vegetable broth, the sweet potato, and the canned pumpkin puree, then stir with a large wooden spoon. Add the diced sweet potatoes and bone broth to the pot, and … Curried lentil soup. Puree the soup with a blender, food processor, or immersion blender. Not to worry! Reduce the heat to medium low and simmer for 25 minutes. Roasted Cabbage Wedges with Lemon Garlic Butter. This is a delicious version of potato and pumpkin soup. However, then the soup will not be vegan! 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. For more nutritional information, please scroll to the bottom of the recipe card. It also makes a great keto side soup. It's a win-win situation. I recommend giving them a little bit of a char for best results. I'm glad to hear that you enjoyed this soup, Beth! If you can't find the puree at the grocery store, roast your own pumpkin. Add in the coconut milk and puree again. Pumpkin and Sweet Potato Soup . 21 oz (note 1) 7 oz white potatoes like Yukon golds or russet potatoes, peeled and diced (note 2) 10 oz sweet potato peeled and diced (note 3) 2 1/2 cups chicken stock Place the pumpkin and sweet potato on a rimmed baking sheet and brush the flesh with olive oil. All photos found on Greedy Gourmet are available for licensing. Heat up the olive oil for 2 minutes over medium high heat, then add the onion and cook until soft. If you prefer soups of a thinner consistency, add more stock to your preference. We handpicked the products and tools linked in this post. Roasting the vegetables prior to adding them to the soup pot is one clever way of getting the most out of your vegetables. 2 . Learn how your comment data is processed. Increase the heat and let the content reach a slow simmer. Add 1.25 liter stock and bring to boil. Store in a sealed container and reheat on stove top. Yes, it is; just make a few adjustments. 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. Welcome to our kitchen! ★☆ Remove the pot from the heat and puree in small batches in a blender. The best way to retain their flavour is to cook them directly in the pot with the stock or the slow cooker (if you have one). Your pumpkin and sweet potato soup will keep refrigerated for up to 4 days. Alternatively, go to Stock Photos to see what's available. Your email address will not be published. The convenience of freezing pumpkin and sweet potato soup is that you can freeze soup for anywhere between 2 or 3 months. Pumpkin and Sweet Potato Soup Health Benefits Our Pumpkin and Sweet Potato Soup recipe is packed full of healthy ingredients! These recipes are interchangeable with all types of pumpkins. High powered blender (I use one like this Ninja blender, love it! Bread always works as an accompaniment! Add the dry spices. Cook on low for 6 hours and on high for 8 hours. Next, you can also consider pine nuts, which carry a distinct, fragrant flavour. Yes this is true! Serve while it's still hot, and garnish each bowl with a sprinkle of pepita seeds, peanuts, and fresh parsley. The same goes for the sweet potatoes. Some people throw the pumpkin seeds into the rubbish. Cook for a minute. Yes and no. Otherwise, you can also top the pumpkin and sweet potato soup with sprinkles of feta cheese or goat’s cheese. 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. For decorative purposes, top with some cream (you can use a vegan cream alternative). favourite soup has got to be Spicy Parsnip – delicious! All the fall flavors in one soup is awesome. ★☆ Perfect comfort food. Naturally all of these work well and can be added to spice up your soup. Printer Friendly Version. The creaminess depends upon whether there is coconut milk in the soup or not, but I like it either way. Once all the soup has been pureed, return it back into the pot and pour in the coconut milk. Anyway, the pumpkin sweet potato duo combination soup is going to fill you up with plenty of vitamins and minerals while hitting your tastebuds. In the meantime, roast the pumpkin seeds in a pan until they “pop”. Forget about waiting for pumpkin to be in season, butternut squash is where it’s at, it’s a great accessible all year around vegetable. The same goes for any other vegetables. It’s hearty, warming and packed with goodness. Pour in the white wine and scrape the brown fond off the bottom of the pot with a wooden turner. Mix the coconut milk in well, and heat the soup over medium heat for 5 minutes. This soup is very thick in texture. Use pumpkin puree; it's a nice short cut. Especially when you put them though a sieve. Place the pumpkin, sweet potatoes, onion, ginger and garlic in a large pot. Saute the onion and garlic in a fry pan, then deglaze the pan with the white wine. We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. If you have leftover pumpkin or butternut squash, you can try making this simple butternut squash pumpkin soup. This is a light but hearty soup that has lots of flavor. I love my courgette and cheddar cheese soup from homegrown produce in the summer and frozen to eat with crusty bread in the winter, I really like parsnip soup, It is my husbands favourite too, so we have it quite a lot, Smoked Hock and Potato soup, with lentils, barley, carrots and onions . Recipe by Trudy Hobbs. If you want to freeze this, omit the coconut milk. Peel and chop the sweet potato, apple, and onion. 1 large or 2 small sweet potatoes, peeled and cut into chunks. Bake for 55–60 minutes or until Half an hour of preparation time is all you need for making this pumpkin and sweet potato soup recipe. Make sure not to use pumpkin pie mix. Reduce heat to low and add wine. It comes together quickly, but tastes like it was simmering all afternoon. Mince the garlic and measure out the liquids and dry spices. Start by sautéing the carrots, celery and scallions (green parts only) in 1 TBSP olive oil. Why not try our savory pumpkin and sweet potato soup? Stir until well coated. If you prefer a thinner soup… its a great winter warmer. Pour everything into a pot on the stove top and stir it all together. Line a baking tray with aluminum foil and spray with oil to prevent sticking. In a large soup pot, heat the onions and celery in margarine for about 2 minutes. Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog. The cooking time is even shorter! Drizzle with 2 tablespoons olive oil and sprinkle with a generous pinch of salt and pepper. Add the coconut milk during the last 30 minutes and puree smooth using an immersion blender. Pumpkin soup is ... Add the water and stock cube and cook for 10/15 minutes until the sweet potato and pumpkin are tender. Cover and bring to a boil then reduce the heat and let simmer for 25 minutes. Peel the sweet potato, and cut into large chunks; Place the pumpkin and sweet potato and a halved onion in a roasting pan. Stir in the milk until … Pumpkin and sweet potato soup is an easy, healthy recipe that is vegan and dairy free. Hence, you can put your feet up while the pumpkin and sweet potato soup simmers. Add the onion and garlic and sauté for 4-5 minutes, until fragrant and translucent. Once the soup is all pureed, return it to the Dutch oven and pour in the coconut milk. Quick tip for those who suffer from diabetes. These include all spice, nutmeg and cinnamon. Peel and cut pumpkin and sweet potato into small cubes. Variations Especially when the weather outside is cold and miserable. Stir in the sweet potato, broth, water, and pumpkin and bring to a boil. Here is a comprehensive list of smooth vegetable soup recipes: If you’ve got leftover sweet potatoes, you can save some for making these amazing vegan sweet potato pancakes. Thanks so much for sharing! g butter. The olive oil can be replaced with butter, and the coconut milk can be replaced with heavy cream. Allow to thaw in the fridge overnight, then reheat on the stove over medium heat. Thick and smooth, perfect to scoop out some with a piece of crusty bread. September 28, 2019. Stir and cover. Make sure to remove the vent hole stopper, and then cover with a clean folded kitchen towel. Add the garlic, ginger, chillies and celery, and saute for 5 minute. In addition, it will not even take the least energy out of you to cook it, as the recipe is incredibly easy. Use vegetable broth instead of water, as it provides more flavor. Add the garlic with a sprinkle of salt and pepper, and saute for one minute. This recipe is ideal for batch cooking and freezes well. Keep reading to find out more. For a smooth, thicken soup, puree it with a blender, food processor or immersion blender. It is also Vegan but if you fancy serve with a generous topping of crispy bacon. If you are planning on freezing this, don't add the coconut milk. A portion works out at 4 Weight Watchers Smart Points. This step can be skipped and they can be added raw if you prefer a faster prep Combine all other ingredients into slow cooker with the pumpkin and sweet potato and cook on high for 3hrs then low for 3hrs, or low for 8hrs. However, Jamie cleverly suggests keeping the seeds to roast them! Add remaining ingredients and bring to a simmer. Omit the coconut milk if you want to freeze this then add it in once you're ready to serve the soup. Of course, you can always add a touch of cream for those who are not completely vegan. Sprinkle with some fresh herbs like parsley, watercress or rocket salad. Otherwise, you can try your hand at making these finger-licking delicious baked sweet potato fries. However, there is nothing wrong with also using curry spice and chilli powder to give the soup a proper kick. Both vegetables in essence taste slightly sweeter. Pour in the coconut milk about 5 to 10 minutes before serving and heat through. Add a hint of coconut cream for extra creaminess and extra volume. #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;}} SERVES: 6. READY IN: 45mins. UNITS: US. Looking for a vegan savory pumpkin recipe that will make your home smell terrific? As self-taught cooks and bakers, we love to inspire moms to cook from scratch with real food for their families. Serve warm with roasted pepita seeds, peanuts and fresh parsley. I use a Bamix to puree the soup … In a saucepan, heat the oil, and fry the onion until translucent. 1 tsp kosher salt For the Soup: 1 to 2 tsp. Oh my. When fall and winter roll around there is nothing better than a warm and comforting bowl of soup. Required fields are marked *, Rate this recipe Add ginger, curry, cumin, nutmeg, and garlic and cook for 1 minute. 2 large carrots, peeled and cut into chunks. And to top it all off, this is actually a vegan pumpkin and sweet potato soup! 50 . Then puree the sweet potato and pumpkin together. If you would like to keep things vegan, give this vegan split pea soup a go instead! vegetable oil 1/2 cup water 2 to 3 makrut lime leaves (whole) 3 to 4 cups pumpkin (or squash chopped peeled) 1 sweet potato (or yam small to medium, chopped into chunks 2 to 3 cups) Optional: 1 handful of snow peas; 1/4 can coconut milk (thick reserved from the sauce) Roast until both the pumpkin and sweet potato are soft, which should take about 30-45 minutes, depending on the size of the pieces. 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