All the fall flavors in one soup is awesome. 2 Tbsp olive oil. For a smooth, thicken soup, puree it with a blender, food processor or immersion blender. As an Amazon Associate, we earn from qualifying purchases. For the roasted pumpkin and sweet potato soup: Preheat oven to 400 degrees F. Place pumpkin quarters on a baking sheet. If you would like to keep things vegan, give this vegan split pea soup a go instead! Pour everything into a pot on the stove top and stir it all together. This recipe is ideal for batch cooking and freezes well. Your pumpkin and sweet potato soup will keep refrigerated for up to 4 days. Leave the soup to boil on medium heat for about 20 minutes. Place the pumpkin and sweet potato on a rimmed baking sheet and brush the flesh with olive oil. onions, sliced . Place the veggies pumpkin, sweet potato, onions, and garlic on the baking tray and season with salt and pepper. A pumpkin soup (or cream) is considered a typical winter dish, but we eat this one all year round! Roasting the vegetables prior to adding them to the soup pot is one clever way of getting the most out of your vegetables. Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog. Pumpkin soup is ... Add the water and stock cube and cook for 10/15 minutes until the sweet potato and pumpkin are tender. For the Soup: 1 to 2 tsp. Especially when you put them though a sieve. Yes and no. This site uses Akismet to reduce spam. Of course, you can always add a touch of cream for those who are not completely vegan. In conclusion, this vegan pumpkin and sweet potato soup rocks! Especially when the weather outside is cold and miserable. First of all, don’t pre-boil them or pre-cook them in water beforehand, because they might loose their nutrients as well as flavour. First, I contemplated lots of great topping ideas that I’ll mention later. Recipe. Pro Tips First of all, when you roast the pumpkin, it releases its nutty flavour. Reduce heat to low and add wine. Add the coconut milk during the last 30 minutes and puree smooth using an immersion blender. For more flavor, use vegetable broth instead of water. Keep reading to find out more. Sprinkle with some fresh herbs like parsley, watercress or rocket salad. Add the vegetable broth, canned pumpkin puree, sweet potato, and apple, then add the dried spices … This pumpkin and sweet potato soup is flavored with pumpkin pie spices and is easy to make. I found the original recipe in a monthly womens magazine. Then puree the sweet potato and pumpkin together. If you wish to extract most flavour out of your vegetables, I highly recommend a slow cooker. This hearty fall soup takes pantry staples and comes together with little fuss thanks to using canned pumpkin puree. Add the garlic and fry until turning golden. A portion works out at 4 Weight Watchers Smart Points. Heat the soup on low, giving it … 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. Required fields are marked *, Rate this recipe Your email address will not be published. If you are planning on freezing this, don't add the coconut milk. Remove the pot from the heat and puree in small batches in a blender. First of all, you can reuse the pumpkin seeds, roast them and use them as a topping. These recipes are interchangeable with all types of pumpkins. The creaminess depends upon whether there is coconut milk in the soup or not, but I like it either way. If you don’t want such a big quantity, you can easily halve the ingredients to serve 4. All photos found on Greedy Gourmet are available for licensing. 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. Yes this is true! Roast in the oven for about 40 mins to an hour until the veggies are … Contact me for quotes. My soup is just such a dish to lift your mood. g butter. Thick and smooth, perfect to scoop out some with a piece of crusty bread. For a special occasion add some cream. If you prefer soups of a thinner consistency, add more stock to your preference. Place the pumpkin, sweet potatoes, onion, ginger and garlic in a large pot. favourite soup has got to be Spicy Parsnip – delicious! Pumpkin and Sweet Potato Soup Health Benefits Our Pumpkin and Sweet Potato Soup recipe is packed full of healthy ingredients! This soup is a savory delight filled with pumpkin, apple, and sweet potato. Looking for a vegan savory pumpkin recipe that will make your home smell terrific? 1 yellow onion, peeled, halved and cut into wedges. I love this recipe. Line a baking tray with aluminum foil and spray with oil to prevent sticking. However, the soup is creamy enough and is perfectly balanced. its a great winter warmer. Hence, you can put your feet up while the pumpkin and sweet potato soup simmers. Allow the soup to fully cool, then freeze for up to one month in freezer zip-top bags or a freezer-friendly container. Serve while it's still hot, and garnish each bowl with a sprinkle of pepita seeds, peanuts, and fresh parsley. Yes, it is; just make a few adjustments. Perfect comfort food. Pumpkin & Sweet Potato Soup. This healthy Pumpkin and Sweet Potato Soup is easy, comforting and full of flavour. The cooking time is even shorter! For more nutritional information, please scroll to the bottom of the recipe card. Curried lentil soup. Bread always works as an accompaniment! Mince the garlic and measure out the liquids and dry spices. ★☆ However, then the soup will not be vegan! Low-FODMAP Pumpkin & Sweet Potato Soup using Slow-Cooker; Gluten-free, Vegan. Add remaining ingredients and bring to a simmer. Increase the heat and let the content reach a slow simmer. Oh my. Be sure to cook the pumpkin skin side down. Store in a sealed container and reheat on stove top. To deglaze the pot, pour in the white wine and use a wooden turner to scrape any brown bits off the bottom. In either case, it gave me tons of inspiration for creating this vegan pumpkin and sweet potato soup. 2 . Serve warm with roasted pepita seeds, peanuts and fresh parsley. https://www.greedygourmet.com/.../pumpkin-and-sweet-potato-soup UNITS: US. Onions are a humble vegetable packed with vitamins, minerals and … This can easily done after the cooking process but while you’re blending the contents. Click here to learn how to roast pumpkin seeds and unlock the hidden potential of a classical pumpkin. Mix the coconut milk in well, and heat the soup over medium heat for 5 minutes. Add the dry spices. Although this pumpkin and sweet potato soup is already vegan, don’t think that it’s not creamy. 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 Add the onion and garlic and sauté for 4-5 minutes, until fragrant and translucent. 2 large carrots, peeled and cut into chunks. 3 cloves garlic, peeled. Allow to simmer for five minutes. Another hearty soup you can try is the chestnut soup, the slow cooker sweet potato soup and the chickpea soup. 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. Drizzle with 2 tablespoons olive oil … Thanks to the texture of the sweet potato and pumpkin, the soup has a thicker and creamier consistency. You can make a traditional version with regular cream or a vegan, paleo and whole30-friendly version with coconut cream. Peel and cut pumpkin and sweet potato into small cubes. How to Make Pumpkin Sweet Potato Soup. In a saucepan, heat the oil, and fry the onion until translucent. 450 . You can also use this one to make this amazing kabocha squash and butter bean soup or this kabocha squash and cumin soup. If you want to freeze this, omit the coconut milk. The same goes for any other vegetables. Bake for 55–60 minutes or until Start by sautéing the carrots, celery and scallions (green parts only) in 1 TBSP olive oil. While reading through Jamie Oliver’s pumpkin soup, I drew lots of inspiration for my pumpkin and sweet potato soup recipe. September 28, 2019. These include all spice, nutmeg and cinnamon. g sweet potatoes. It’s hearty, warming and packed with goodness. Second, I loved the fact that he mentioned cooking sustainably, especially when it came to the pumpkin. Drizzle with 2 tablespoons olive oil and sprinkle with a generous pinch of salt and pepper. A well made, like this pumpkin and sweet potato soup is the ultimate comfort food. Just don’t overdo it. Peel and chop the sweet potato, apple, and onion. Drizzle with a little oil and sprinkle with salt. Once all the soup has been pureed, return it back into the pot and pour in the coconut milk. I use Kent (jap) pumpkin which is slightly sweeter than most. Working in small batches, puree the soup in a blender. You can replace the vegetable broth with chicken or bone broth. Season with one teaspoon salt, one-half teaspoon cinnamon, and one-fourth teaspoon of nutmeg. 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. The olive oil can be replaced with butter, and the coconut milk can be replaced with heavy cream. This rich, creamy, sweet and warmly spiced low-FODMAP Pumpkin Soup recipe has added nutrients of carrots and sweet potatoes, a hint of maple syrup and the gorgeous … For the roasted pumpkin and sweet potato soup: Preheat oven to 400 degrees F. Place pumpkin quarters on a baking sheet. Saute the onion and garlic in a fry pan, then deglaze the pan with the white wine. This soup is very thick in texture. However, there is nothing wrong with also using curry spice and chilli powder to give the soup a proper kick. As self-taught cooks and bakers, we love to inspire moms to cook from scratch with real food for their families. Greedy Gourmet is an award winning food and travel blog. Saute on medium heat for 5 minutes, or until the vegetables are softened. Place the squash, sweet potato and stock into the pot as well. Make sure to let it completely cool before freezing, and leave some room for expansion. Well, fall season seems incomplete without a bowl of creamy soup … Notify me of follow-up comments by email. Dump all the ingredients except the coconut milk into the crockpot. ★☆. They are to die for and yes – they are totally vegan! Printer Friendly Version. This is a delicious version of potato and pumpkin soup. Pour in enough water to cover the vegetables. Pumpkin and Sweet Potato Soup . Cook for a minute. Serve with your favourite toppings, such as coriander leaves, pumpkin seeds, (alternative) cream, chillies, plus salt and pepper. Remove the pot from the heat. I recommend giving them a little bit of a char for best results. INGREDIENTS Nutrition. ★☆ Let it heat through on medium heat, roughly 5 minutes. 50 . Your email address will not be published. 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) This low-FODMAP Pumpkin Soup is so good, you will have trouble sharing it. Add a hint of coconut cream for extra creaminess and extra volume. Required fields are marked *. And to top it all off, this is actually a vegan pumpkin and sweet potato soup! Inarguably, this is an easily cooked meal full of flavour – a definite winter warmer recipe. When one thinks of pumpkin and sweet potato soup, one immediately thinks of the typical autumn/winter spices. Welcome to our kitchen! Our delicious pumpkin and sweet potato soup is the perfect fall recipe to warm you up on those chilly days plus it is packed with ingredients that are super good for you. It's vegan, dairy free, gluten free and healthy. It’s a very healthy and low-calorie soup that can even help you keep your waistline in check. First, prepare all of your veggies. Recipe by Trudy Hobbs. The coconut milk makes it creamy. https://www.newidea.com.au/thai-pumpkin-sweet-potato-and-coconut-soup In a large pot, heat the olive oil over medium heat. 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. 1.3 lbs butternut squash/pumpkin peeled and diced into cubes. Cook on low for 6 hours and on high for 8 hours. And Red Thai pumpkin and sweet potato soup has been my world for the past few days. Also, ever heard of kabocha squash? How to Make Make sure to remove the vent hole stopper, and then cover with a clean folded kitchen towel. Want to see our latest recipes? Otherwise, you can try your hand at making these finger-licking delicious baked sweet potato fries. Add the garlic, ginger, chillies and celery, and saute for 5 minute. SERVES: 6. Add 1.25 liter stock and bring to boil. Your email address will not be published. 1 tsp kosher salt Pour in the white wine and scrape the brown fond off the bottom of the pot with a wooden turner. I use a Bamix to puree the soup … 1 large or 2 small sweet potatoes, peeled and cut into chunks. Add the cinnamon and allspice and cook until fragrant. It has a delicate flavor of curry powder, savory yet has a hint of sweetness to it. Gather all the ingredients. Add the garlic and a sprinkle of salt and black pepper, and cook for 1 minute while constantly stirring. #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;}} We handpicked the products and tools linked in this post. Roasted Cabbage Wedges with Lemon Garlic Butter. Use a hand blender to make the soup into a smooth mixture and season with cayenne peper, powdered paprika, oregano… It also makes a great keto side soup. Use any type of pumpkin, spice it up and enjoy! Variations 1 . Omit the coconut milk if you want to freeze this then add it in once you're ready to serve the soup. Alternatively, go to Stock Photos to see what's available. High powered blender (I use one like this Ninja blender, love it! There is, in fact, a very simple solution for this! READY IN: 45mins. You can also use an immersion blender) How To Make This Pumpkin And Sweet Potato Soup . Quick tip for those who suffer from diabetes. The convenience of freezing pumpkin and sweet potato soup is that you can freeze soup for anywhere between 2 or 3 months. If you can't find the puree at the grocery store, roast your own pumpkin. Pumpkin and sweet potato soup is an easy, healthy recipe that is vegan and dairy free. If you don’t own a slow cooker, you should never do the following. Both vegetables in essence taste slightly sweeter. Otherwise, you can also top the pumpkin and sweet potato soup with sprinkles of feta cheese or goat’s cheese. Why not try our savory pumpkin and sweet potato soup? ★☆ Pour in the vegetable broth, the sweet potato, and the canned pumpkin puree, then stir with a large wooden spoon. To make this pumpkin sweet potato soup you'll also want to gather up: Large pot; Veggie peeler; Cutting board & knife; Can opener (If using canned pumpkin like I do!) If you feel like experimenting, you can also try making these vegan sweet potato gnocchi, they are exceptionally good! Bring to simmer over medium heat and cook until … Allow to thaw in the fridge overnight, then reheat on the stove over medium heat. Pour in the coconut milk about 5 to 10 minutes before serving and heat through. I'm glad to hear that you enjoyed this soup, Beth! If you’ve had a long and tiring day, there are a few things that will bring you back to life like a good soup. Comment document.getElementById("comment").setAttribute( "id", "a2d919c15b77bb956369177ed7c02e77" );document.getElementById("ece2f5cdf2").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. The combination of healthy starch from both veggies just seem to work perfectly. Add it in once you're ready to serve the soup. If you have leftover pumpkin or butternut squash, you can try making this simple butternut squash pumpkin soup. In a large saucepan over a medium heat, cook onions in the oil for a couple of minutes. The slow cooker works in a way where it very slowly cooks the ingredients and breaks them down. The pumpkin is flavorful, and the spices taste good in it. Add the sweet potato, ½ teaspoon salt and ¼ teaspoon pepper.Continue to saute until the sweet potato … Your email address will not be published. ★☆ Enjoy a warm bowl of soup with fresh bread! Increase your kitchen confidence with our tempting recipes, instructional photos, and helpful tips and facts. Add ginger, curry, cumin, nutmeg, and garlic and cook for 1 minute. Storing pumpkin and sweet potato soup in the freezer is an excellent way to preserve these savory liquid dishes which can just be heated whenever the need arises for a tasty snack. Anyway, the pumpkin sweet potato duo combination soup is going to fill you up with plenty of vitamins and minerals while hitting your tastebuds. 1 (2 1/2 lb.) However, did you know that if you roast or bake sweet potatoes, you unequivocally double their glycaemic index? When fall and winter roll around there is nothing better than a warm and comforting bowl of soup. Thanks so much for sharing! It's a win-win situation. Do you still feel like you need even more creaminess but are battling with the fact that you want the soup to remain vegan? Questions Subscribe to my free newsletter and receive an eCookbook of my most popular recipes! It is also Vegan but if you fancy serve with a generous topping of crispy bacon. Use pumpkin puree; it's a nice short cut. In a large soup pot, heat the onions and celery in margarine for about 2 minutes. Add the diced sweet potatoes and bone broth to the pot, and … Gently fry the onions until they have softened, which will take around 5 minutes. Stir and cover. Learn how your comment data is processed. We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. Roast until both the pumpkin and sweet potato are soft, which should take about 30-45 minutes, depending on the size of the pieces. Add the garlic with a sprinkle of salt and pepper, and saute for one minute. The same goes for the sweet potatoes. Eclectic recipes from all over the world are regularly published, satisfying the blog's audience of adventurous eaters' needs. They pair very well with the soup. Cover and bring to a boil then reduce the heat and let simmer for 25 minutes. This is a light but hearty soup that has lots of flavor. Remove the center handle on the blender lid to let the steam escape, cover the hole with a folded kitchen towel, and blend. Jump to:Ingredients Plus, it has 109% of your daily vitamin A. kg pumpkin. Puree the soup with a blender, food processor, or immersion blender. Stir in the milk until … You may also freeze this soup in an airtight container for up to 3 months. Keywords: pumpkin sweet potato soup, coconut milk, vegan, Tag @savortheflavourblog on Instagram and hashtag it #savortheflavour. If you liked this recipe and found it helpful, give it some love by sharing! 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). If you buy from one of these affiliate links, we may earn a small commission. This will help the steam escape from the blender. Blend the soup until smooth in batches in a food processor. If you prefer a thinner soup… The pleasure of a 5-star review would be greatly appreciated! Roast pumpkin and sweet potato in 180 degree oven for approx 30mins or until semi cooked to maximise it's flavour in the soup. https://tastykitchen.com/recipes/soups/pumpkin-and-sweet-potato-soup Make it on the stovetop or in the slow cooker for a low carb fall dinner idea that is delicious! Stir and cover then bring to a boil. Add in the coconut milk and puree again. So, if you suffer from diabetes, don’t roast your sweet potatoes and pumpkin. Make sure not to use pumpkin pie mix. Stir until well coated. Use vegetable broth instead of water, as it provides more flavor. Half an hour of preparation time is all you need for making this pumpkin and sweet potato soup recipe. Pumpkin, sweet potato, carrot and onion are roasted, then pureed to produce a smooth and creamy … It comes together quickly, but tastes like it was simmering all afternoon. Add the sweet potato, carrot, and pumpkin and fry … I know that sweet potatoes are essentially one of the best choices in terms of root vegetables when you are a diabetic. Copyright © 2020 Savor the Flavour LLC -- Privacy Policy, Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Add the vegetable broth, canned pumpkin puree, sweet potato, and apple, then add the dried spices and stir. Next, you can also consider pine nuts, which carry a distinct, fragrant flavour. 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 . Heat some oil in a soup pan and add the pumpkin and sweet potato cubes. Stir in the sweet potato, broth, water, and pumpkin and bring to a boil. Allow to cook for at least 30 minutes, or until pumpkin and sweet potatoes are soft. Cover the saucepan with a tight lid and let it cook for 15 minutes or until the squash and sweet potato are tender. In the meantime, roast the pumpkin seeds in a pan until they “pop”. Add the sweet potato, pumpkin, and the spices. However, Jamie cleverly suggests keeping the seeds to roast them! Peel the sweet potato, and cut into large chunks; Place the pumpkin and sweet potato and a halved onion in a roasting pan. For decorative purposes, top with some cream (you can use a vegan cream alternative). In fact I only make it during autumn and winter. Add the chopped coriander. It’s very easy to make and it leaves room for leftover roasted pumpkin you can use in a dessert – like these pumpkin, almond and cinnamon muffins. In addition, it will not even take the least energy out of you to cook it, as the recipe is incredibly easy. Substitutions & Variations . I like this warm, and the pepitas, peanuts, and parsley garnish add an interesting touch. Follow us on Pinterest, Instagram, YouTube, and Facebook for more crave-worthy recipes! It is a hearty soup which can be eaten as a main meal particularly during winter; serve it with warm crusty bread. Once the soup is all pureed, return it to the Dutch oven and pour in the coconut milk. Tag @greedygourmet on Instagram and hashtag it #greedygourmet. Naturally all of these work well and can be added to spice up your soup. sugar pie pumpkin or butternut squash, either cut in half and seeded, or peeled, seeded and cut into chunks, or 2 (15-ounce) cans pumpkin. Reduce heat and simmer for 15 to 20 minutes, or until the sweet potato is soft, stirring constantly. Reduce the heat to medium low and simmer for 25 minutes. Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest … 24th January 2019 - By Michelle MinnaarThis post may contain affiliate links. This recipe includes directions for the stovetop and Instant Pot. Your hunt is over. Mix everything well until it’s creamy. Heat up the olive oil for 2 minutes over medium high heat, then add the onion and cook until soft. Not to worry! Some people throw the pumpkin seeds into the rubbish. Make this pumpkin and sweet potato soup in just a few steps and master this ultimate vegan soup recipe. 1 (5 cm) piece ginger, peeled and chopped . Pumpkin Sweet Potato Soup made in the Instant Pot is delicious and super quick to make. Soup can be Frozen for up to 3 Months. For a nice short cut, use canned pumpkin puree with no spices.