Add 1.25 liter stock and bring to boil. I'm glad to hear that you enjoyed this soup, Beth! Although this pumpkin and sweet potato soup is already vegan, don’t think that it’s not creamy. Serve with your favourite toppings, such as coriander leaves, pumpkin seeds, (alternative) cream, chillies, plus salt and pepper. This is a light but hearty soup that has lots of flavor. Place the veggies pumpkin, sweet potato, onions, and garlic on the baking tray and season with salt and pepper. The convenience of freezing pumpkin and sweet potato soup is that you can freeze soup for anywhere between 2 or 3 months. For more nutritional information, please scroll to the bottom of the recipe card. This will help the steam escape from the blender. A portion works out at 4 Weight Watchers Smart Points. And to top it all off, this is actually a vegan pumpkin and sweet potato soup! Add the sweet potato, ½ teaspoon salt and ¼ teaspoon pepper.Continue to saute until the sweet potato … Remove the pot from the heat and puree in small batches in a blender. It comes together quickly, but tastes like it was simmering all afternoon. Peel the sweet potato, and cut into large chunks; Place the pumpkin and sweet potato and a halved onion in a roasting pan. First, I contemplated lots of great topping ideas that I’ll mention later. Anyway, the pumpkin sweet potato duo combination soup is going to fill you up with plenty of vitamins and minerals while hitting your tastebuds. I use a Bamix to puree the soup … Stir until well coated. All photos found on Greedy Gourmet are available for licensing. its a great winter warmer. You can replace the vegetable broth with chicken or bone broth. For the roasted pumpkin and sweet potato soup: Preheat oven to 400 degrees F. Place pumpkin quarters on a baking sheet. If you prefer soups of a thinner consistency, add more stock to your preference. ★☆. Allow to simmer for five minutes. However, Jamie cleverly suggests keeping the seeds to roast them! Subscribe to my free newsletter and receive an eCookbook of my most popular recipes! Dump all the ingredients except the coconut milk into the crockpot. Make this pumpkin and sweet potato soup in just a few steps and master this ultimate vegan soup recipe. This is a delicious version of potato and pumpkin soup. Add the garlic, ginger, chillies and celery, and saute for 5 minute. 24th January 2019 - By Michelle MinnaarThis post may contain affiliate links. In the meantime, roast the pumpkin seeds in a pan until they “pop”. In conclusion, this vegan pumpkin and sweet potato soup rocks! Required fields are marked *. However, then the soup will not be vegan! High powered blender (I use one like this Ninja blender, love it! Add a hint of coconut cream for extra creaminess and extra volume. They pair very well with the soup. Drizzle with 2 tablespoons olive oil … Add the chopped coriander. 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. This recipe includes directions for the stovetop and Instant Pot. Yes, it is; just make a few adjustments. Your email address will not be published. Your pumpkin and sweet potato soup will keep refrigerated for up to 4 days. 1 tsp kosher salt Once all the soup has been pureed, return it back into the pot and pour in the coconut milk. Do you still feel like you need even more creaminess but are battling with the fact that you want the soup to remain vegan? In a large saucepan over a medium heat, cook onions in the oil for a couple of minutes. I know that sweet potatoes are essentially one of the best choices in terms of root vegetables when you are a diabetic. If you buy from one of these affiliate links, we may earn a small commission. Just don’t overdo it. https://www.greedygourmet.com/.../pumpkin-and-sweet-potato-soup 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 use Kent (jap) pumpkin which is slightly sweeter than most. Low-FODMAP Pumpkin & Sweet Potato Soup using Slow-Cooker; Gluten-free, Vegan. 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 A well made, like this pumpkin and sweet potato soup is the ultimate comfort food. You may also freeze this soup in an airtight container for up to 3 months. Otherwise, you can also top the pumpkin and sweet potato soup with sprinkles of feta cheese or goat’s cheese. Pour in enough water to cover the vegetables. 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. Add the sweet potato, pumpkin, and the spices. Mix everything well until it’s creamy. Make sure not to use pumpkin pie mix. The creaminess depends upon whether there is coconut milk in the soup or not, but I like it either way. Peel and cut pumpkin and sweet potato into small cubes. 1 (5 cm) piece ginger, peeled and chopped . Of course, you can always add a touch of cream for those who are not completely vegan. UNITS: US. https://tastykitchen.com/recipes/soups/pumpkin-and-sweet-potato-soup Questions 2 . The combination of healthy starch from both veggies just seem to work perfectly. Second, I loved the fact that he mentioned cooking sustainably, especially when it came to the pumpkin. However, there is nothing wrong with also using curry spice and chilli powder to give the soup a proper kick. 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 … In a large pot, heat the olive oil over medium heat. Especially when the weather outside is cold and miserable. It’s hearty, warming and packed with goodness. ★☆ 1 (2 1/2 lb.) Thick and smooth, perfect to scoop out some with a piece of crusty bread. Roasted Cabbage Wedges with Lemon Garlic Butter. Gather all the ingredients. The olive oil can be replaced with butter, and the coconut milk can be replaced with heavy cream. favourite soup has got to be Spicy Parsnip – delicious! You can make a traditional version with regular cream or a vegan, paleo and whole30-friendly version with coconut cream. Inarguably, this is an easily cooked meal full of flavour – a definite winter warmer recipe. So, if you suffer from diabetes, don’t roast your sweet potatoes and pumpkin. Heat up the olive oil for 2 minutes over medium high heat, then add the onion and cook until soft. Pumpkin & Sweet Potato Soup. Place the pumpkin, sweet potatoes, onion, ginger and garlic in a large pot. Add the garlic and fry until turning golden. Roasting the vegetables prior to adding them to the soup pot is one clever way of getting the most out of your vegetables. Some people throw the pumpkin seeds into the rubbish. Both vegetables in essence taste slightly sweeter. Add remaining ingredients and bring to a simmer. 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). Stir and cover then bring to a boil. Of crusty bread pumpkin sweet potato soup also using curry spice and chilli powder to give the soup over medium heat a.... 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