Your email address will not be published. Sign up for free email notifications and you’ll receive an email whenever I post something new. Your information will not be shared with or sold to a third party. Let the soup cook for 20 minutes. I’m sorry for just now seeing this! Add the vegetable broth, canned pumpkin puree, sweet potato, and apple, then add the dried spices … I’m trying to be good. You can, of course, use regular cream if you prefer. Although I do everything to attempt to provide accurate nutritional information, these figures are only estimates. Comment document.getElementById("comment").setAttribute( "id", "a6a5858d22f8f7f7f41186ceb6b8119c" );document.getElementById("ece2f5cdf2").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Of course, you can always add a touch of cream for those who are not completely vegan. You can use a mix of any root vegetables you like, and my favourite combo has to be pumpkin, sweet potato and carrot. This pear and walnut salad also sounds nice. If pumpkin has been halved, brush insides with olive oil … Lower to a gentle simmer and cook for 15 to 20 minutes or until the sweet potato is cooked. Add a hint of coconut cream for extra creaminess and extra volume. These include all spice, nutmeg and cinnamon. Remove from the heat. This recipe includes directions for the stovetop and Instant Pot. The same goes for the sweet potatoes. Keep reading to find out more. A well made, like this pumpkin and sweet potato soup is the ultimate comfort food. Thank you so much for taking time to leave feedback! Pour in enough water to cover the vegetables. Place halved or chopped pumpkin (or squash), sweet potatoes, carrots, onions and garlic on prepared pan. All it does is add a bit of richness. In batches, blend the soup … Add pumpkin and potatoes and cook for a few minutes, then add tomato paste, stock, seasonings, lemon juice and allspice and bring to boil. Place the pumpkin, sweet potatoes, onion, ginger and garlic in a large pot. If you try out this pumpkin sweet potato soup, I’d love to hear what you think! Gluten-free Brownies – Super fudgy and dairy-free! Roast pumpkin and sweet potato in 180 degree oven for approx 30mins or until semi cooked to maximise it's flavour in the soup. I love pistachios but pistachio butter is so expe…”, “Absolutely delicious and so easy!! Do you still feel like you need even more creaminess but are battling with the fact that you want the soup to remain vegan? The sage was just for color. Roasting the vegetables prior to adding them to the soup pot is one clever way of getting the most out of your vegetables. You may want to add even more! They are to die for and yes – they are totally vegan! Greedy Gourmet is an award winning food and travel blog. Alternatively, go to Stock Photos to see what's available. Add chopped onions and cook until soft. In addition, it will not even take the least energy out of you to cook it, as the recipe is incredibly easy. Bring to simmer over medium heat and cook until … This soup is finished off with a dollop of coconut yoghurt and a scattering of toasted pumpkin … Sprinkle with some fresh herbs like parsley, watercress or rocket salad. This recipe is ideal for batch cooking and freezes well. TURMERIC SWEET POTATO PUMPKIN SOUP (V+GF) This feel-good soup is thick and creamy, and made with simple wholesome ingredients. If we had frozen pumpkin, I’d use that, too! If you don’t want such a big quantity, you can easily halve the ingredients to serve 4. Next, you can also consider pine nuts, which carry a distinct, fragrant flavour. Add sweet potatoes, apple and stock to the pot and simmer for 10-15 minutes until sweet potatoes are soft. If you have leftover pumpkin or butternut squash, you can try making this simple butternut squash pumpkin soup. favourite soup has got to be Spicy Parsnip – delicious! However, there is nothing wrong with also using curry spice and chilli powder to give the soup a proper kick. For a main dish serving, for non-keto eaters, I’d recommend 1 1/2 cups. It doesn’t have a strong pumpkin pie spice flavor to it, though. The onions will be darker caramelized, which is very delicious. Add the sweet potato, carrot, … In a large saucepan over a medium heat, cook onions in the oil for a couple of minutes. And I’m glad you don’t mind a few healthy recipes every now and then. Both vegetables in essence taste slightly sweeter. Let the onion and garlic fry for a few minutes and then add the pumpkin and sweet potato. Otherwise, you can also top the pumpkin and sweet potato soup with sprinkles of feta cheese or goat’s cheese. This information comes from online calculators. Turn the heat to medium-low, and stir the ingredients into the sweet potato pumpkin puree until fully mixed. Heat oil in large pot over medium-high heat. I do think using canned pumpkin would result in a different and perhaps, funny, taste. Without it, it just doesn’t taste right. … Required fields are marked with *, Comments are moderated. Directions. If you don’t own a slow cooker, you should never do the following. You can make a traditional version with regular cream or a vegan, paleo and whole30-friendly version with coconut cream. If you want something more hearty, we love these smashed potatoes alongside anything. The label was calculated using coconut cream (not dairy cream) and doesn’t include pumpkin seeds. Stir until well coated. For decorative purposes, top with some cream (you can use a vegan cream alternative). Curried lentil soup. Thanks! Can’t wait to try this soup. Cover the saucepan with a tight lid and let it cook for 15 minutes or until the squash and sweet potato are tender. They pair very well with the soup. Place the veggies pumpkin, sweet potato, onions, and garlic on the baking tray and season with salt and pepper. This can easily done after the cooking process but while you’re blending the contents. :), Your email address will not be published. If you would like to keep things vegan, give this vegan split pea soup a go instead! Recipe by Texanerin Baking | www.texanerin.com. If you want something more concrete, try one of these: I topped mine off with roasted pumpkin seeds. Add the garlic and fry until turning golden. Allow to cool. ‍♀️ It should’ve been 3 cups, as the recipe calls for, but I used 4. Half an hour of preparation time is all you need for making this pumpkin and sweet potato soup recipe. I’m a baking obsessed Texan named Erin. Contact me for quotes. Leftover pumpkin and sweet potato soup can be stored in airtight containers in a refrigerator for up to 4 days. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, … Add me to your social network to discover more yummy goodness and see what else I am up to! 3 1/2 c. pumpkin. Do you have a link or a ‘store’ that has the bowls also and other things you use? Heat butter in a large pot over medium-high heat. Place the squash, sweet potato and stock into the pot as well. Make this pumpkin and sweet potato soup in just a few steps and master this ultimate vegan soup recipe. Is flavored with pumpkin pie spice flavor to it, as the recipe calls for, but I 4... Vegan split pea soup a while back and was surprised by the lack of recipes with.! Never do the following off, this walnut butter recipe, check out hasselback... Puree and the spices cover pan and simmer gently sweet potato and pumpkin soup about 5-8 minutes or until and! 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That he mentioned cooking sustainably, especially when the weather outside is cold miserable. A definite winter warmer recipe keep this soup, the soup pot is one clever of! To cut down on preparation time is to use an immersion blender to blend it until smooth.

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