Pumpkin and sweet potato soup recipe
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5.0
147 reviews
Excellent
Pumpkin and sweet potato soup recipe
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Warm your soul with this delicious pumpkin and sweet potato soup that can be ready in under 30 minutes. This savory soup is made with real pumpkin, vegetable stock, and spices. The soup is perfect to enjoy in cold weather, making it a must-try comfort food.
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Ingredients
- 6 ounces pumpkin.
- 5 ounces sweet potatoes
- 1 small onion
- 1 tablespoon olive oil
- 2 cups vegetable stock
- 1 teaspoon paprika powder
- ½ inch ginger
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup single cream/ whipping cream
- ½ teaspoon mixed dried herbs I use Italian mixed herbs.
- ¼ cup cashew nuts optional.
- A handful pumpkin seeds optional.
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Instructions
- Peel and cut the pumpkin and sweet potatoes into cubes or chunks. Set aside.
- Peel and chop the onion, and grate the ginger.
- Heat the oil in a cooking pan and fry the chopped onion and ginger until they are softened, and look translucent.
- Add in the black pepper, salt, and paprika powder. Stir well and continue frying for about a minute until the spices release an aroma.
- Add the pumpkin and sweet potatoes to the onion mixture. Stir until all everything is coated with spices. Let it cook for about 2-3 minutes. You can put the lid on if you like.
- Pour the vegetable stock into the pan, and add the mixed herbs. Stir again, then put the lid on to cook until the vegetables are soft.
- Once the vegetables are softened, you can turn the heat off and allow the soup to cool down a little bit before blending the soup. You can use an immersion blender, or a handheld blender to blend the soup until you get a smooth texture. Here, you can add half of the chopped cashew nuts if you like.
- In the meantime, roast the pumpkin seeds and cashew nuts in a pan until they are light brown. Roughly chop them and set them aside.
- Ladle the savory soup into bowls, drizzle the soup with single cream, coconut milk, or coconut cream, and sprinkle the roasted pumpkin seeds and nuts.
- I often sprinkle some dried red chili flakes too.
Notes
- Your vegetable broth can make a huge difference in the taste of your soup. So make sure you choose the good quality one with the most flavor you enjoy.
- If you do not have ready-made vegetable stock, you can substitute it with vegetable stock powder. Mix it with water according to its instruction to get the amount you need for this recipe.
- Adding the nuts is optional. You can omit it altogether if you prefer to. However, the nuts give extra texture and savory to the soup. Besides cashew nuts, I find almonds, Brazil nuts and hazelnuts are good options.
Nutrition Information
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Serving
400milliliters
Calories
361kcal
(18%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Cholesterol
33mg
(11%)
Sodium
1286mg
(54%)
Potassium
784mg
(22%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
18602IU
(372%)
Vitamin C
14mg
(16%)
Calcium
90mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2portions
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 400milliliters | |
| Calories | 361kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 33mg | 11% |
| Sodium | 1286mg | 54% |
| Potassium | 784mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 18602IU | 372% |
| Vitamin C | 14mg | 16% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
147 reviews
Excellent
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