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- 1 small pumpkin, peeled, seeded, and cut into cubes - 2 medium sweet potatoes, peeled and cubed - 1 large onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 can (400ml) coconut milk - 1 tablespoon olive oil - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon nutmeg - Salt and pepper to taste - Fresh cilantro - Fresh parsley In this pumpkin sweet potato soup, you start with a small pumpkin. Peel it and cut it into cubes. This pumpkin brings a rich, sweet flavor. Next, grab two medium sweet potatoes. Peel and cube them too. They add creaminess and depth to the soup. Chop one large onion and mince three cloves of garlic. These add a savory base to your soup. For the broth, use four cups of vegetable broth. This keeps the soup light and tasty. Now for the extra ingredients. A can of coconut milk makes the soup creamy and smooth. Just one tablespoon of olive oil helps sauté the onion and garlic. You’ll need a teaspoon each of ground ginger and cinnamon. These spices warm the soup's flavor. A pinch of nutmeg adds a nice touch. Finally, season with salt and pepper to bring it all together. For a bright finish, consider garnishing with fresh cilantro or parsley. These herbs add color and a fresh taste. You can mix and match these ingredients based on your taste. Enjoy the process of making this comforting bowl! To start, you need to prepare your ingredients. - Peel and cube 1 small pumpkin. - Peel and cube 2 medium sweet potatoes. - Chop 1 large onion and mince 3 cloves of garlic. This step makes cooking easier. Having everything ready saves time and helps you focus on the flavors. Now, let’s get cooking! - In a large pot, heat 1 tablespoon of olive oil over medium heat. - Add the chopped onion and sauté for about 5 minutes. You want it to be soft and translucent. - Stir in the minced garlic, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, and ½ teaspoon of nutmeg. Add salt and pepper to taste. Keep sautéing for another 2 minutes until you smell those warm spices. Next, it’s time for the pumpkin and sweet potatoes. - Add the cubed pumpkin and sweet potatoes to the pot. Stir well to coat them with the spices. - Pour in 4 cups of vegetable broth and bring this mixture to a boil. - Once it boils, lower the heat, cover the pot, and let it simmer for about 20-25 minutes. Cook until the pumpkin and sweet potatoes are tender. When everything is soft, we need to blend! - Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer batches to a standard blender. Blend until it’s creamy. Now, let’s add some creaminess. - Return the soup to the pot and stir in 1 can (400ml) of coconut milk. - Warm it over low heat for another 5-10 minutes. Adjust the seasoning if needed. Finally, serve the soup hot in bowls. You can garnish with fresh cilantro or parsley if you like. Enjoy your comforting bowl of pumpkin sweet potato soup! Cutting pumpkin can be tricky. First, always use a sharp knife. This helps you cut through the tough skin. To peel, cut the pumpkin in half. Scoop out the seeds with a spoon. Place the flat side down when cutting into cubes. This keeps the pumpkin steady and safe. Choose a small pumpkin. It has sweeter flesh and is easier to handle. Look for one that feels heavy for its size and has a firm skin. Getting the flavor just right makes this soup shine. Use one teaspoon of ground ginger, cinnamon, and half a teaspoon of nutmeg. These spices add warmth and depth. If you want more creaminess, add more coconut milk. This will make the soup rich and smooth. Taste often as you cook. Adjust salt and pepper to fit your taste. A good blender is key for smooth soup. I recommend an immersion blender. This tool is easy to use right in the pot. If you prefer a standard blender, do it in small batches. For pots, choose a heavy-bottomed one. It helps heat evenly and prevents scorching. A 4-quart pot works great for this recipe. {{image_2}} You can make your pumpkin sweet potato soup even better with seasonal add-ins. Adding carrots brings a nice sweetness and a pop of color. Just peel and chop them, then add them with the pumpkin and sweet potatoes. You can also add diced potatoes for a heartier soup. Incorporating seasonal herbs can elevate the soup's flavor. Try adding fresh thyme or sage. These herbs pair well with pumpkin and add depth. Simply toss them in during the final cooking stages to keep their bright taste. If you need vegan options, swap the coconut milk with cashew cream. This keeps the soup creamy without dairy. You can make cashew cream by soaking cashews and blending them with water. For a gluten-free option, this soup is naturally gluten-free. Just ensure your vegetable broth is gluten-free as well. You can cook this soup in various ways. For a slow cooker, add all ingredients to the pot and set it to low for 6-8 hours. This method enhances the flavors over time. For an Instant Pot adaptation, combine the ingredients and set it to manual for 10 minutes. Once done, let the steam release naturally for about 10 minutes. This method saves time while still giving you that rich flavor. Try these variations to keep your soup exciting and tailored to your taste! To keep your soup fresh, use airtight containers. Glass or plastic containers work well. Make sure the soup cools before sealing the lid. Store the soup in the fridge for later enjoyment. You can freeze this soup for later. Let it cool completely before pouring it into freezer-safe bags or containers. Make sure to leave some space at the top, as the soup will expand. When ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove over low heat until warm. This delicious soup lasts about 4-5 days in the fridge. Keep an eye out for any changes in color or smell. If the soup smells off or has mold, it’s best to toss it. Enjoy your tasty meal safely! Yes, you can use canned pumpkin. It saves time and is convenient. Use about 1 to 1.5 cups of canned pumpkin. This works well for soup. Just skip the peeling and cubing steps. The flavor remains rich and creamy. No, this soup is not spicy. It has warm spices like ginger and cinnamon. They add depth without heat. If you prefer a kick, add a pinch of cayenne pepper. Adjust to your taste. To thicken the soup, add more sweet potatoes or pumpkin. You can also blend it longer for a creamier texture. If it’s too thin, simmer uncovered for a bit. This helps some liquid evaporate. Absolutely! Doubling the recipe is easy. Just use a larger pot. Ensure you have enough broth and coconut milk. This soup is great for sharing. It warms up well, making it perfect for a crowd. This soup pairs well with crusty bread or a fresh salad. You can also serve it with grilled cheese sandwiches. For a light touch, add a dollop of yogurt or sour cream. Fresh herbs make a lovely garnish too. This blog post covered how to make a delicious pumpkin sweet potato soup. We discussed the main ingredients, cooking steps, and tips for flavor and storage. I shared ways to adapt the recipe for seasons and dietary needs. Remember, your soup can be perfect with care in preparation and seasoning. Enjoy trying different spices and variations to make it your own. Cooking should be fun and satisfying. Happy cooking!

Pumpkin Sweet Potato Soup

Warm up your chilly evenings with the delicious Pumpkin Sweet Potato Bliss Soup! This creamy, comforting soup combines pumpkin, sweet potatoes, and aromatic spices for a delightful taste. With easy-to-follow steps and wholesome ingredients, you'll create a bowl of goodness in just 40 minutes. Perfect for cozy dinners or meal prep, this recipe is a must-try!
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Ingredients
  

1 small pumpkin, peeled, seeded, and cut into cubes

2 medium sweet potatoes, peeled and cubed

1 large onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 can (400ml) coconut milk

1 tablespoon olive oil

1 teaspoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon nutmeg

Salt and pepper to taste

Fresh cilantro or parsley for garnish (optional)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

    Stir in the minced garlic, ginger, cinnamon, nutmeg, salt, and pepper, and continue sautéing for another 2 minutes until fragrant.

      Add the cubed pumpkin and sweet potatoes to the pot, stirring to coat with the spices.

        Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the pumpkin and sweet potatoes are tender.

          Once cooked, remove the pot from the heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer batches to a standard blender, blending until creamy.

            Return the soup to the pot and stir in the coconut milk. Warm over low heat for an additional 5-10 minutes, adjusting seasoning as needed.

              Serve the soup hot in bowls, garnished with fresh cilantro or parsley if desired.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings