It is that time of the year when I start craving warm soups. So I made this Pumpkin Sweet Potato Soup yesterday and for the first time the whole family loved it. I love pumpkin soups, but it has not been the same with all family members. This time it was a success and I believe it was the extra large amount of sweet potatoes that did the difference.
If you haven´t decided what to make for dinner tonight, I challenge you to try this one.
- 1 pumpkin (I used a variety called red kuri)
- 5 small or 2-3 big sweet potatoes
- 2 onions
- 4 carrots
- 2 garlic cloves (crushed)
- 3-4 cm ginger
- 2 tablespoons olive oil
- 1,2 liter vegetable or chicken stock (liquid)
- 1 can coconut milk
- 1 teaspoon maple sirup
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- Salt to taste
- Chop all the vegetables into chunks. Heat the olive oil in a big pot and add the pumpkin, sweet potatoes, carrots, garlic, onion and ginger. Fry the vegetable in the oil for appr. 3 minutes and then slowly add 500 ml of vegetable/chicken stock to the mixture. Gently let it cook for 5 minutes. Then add the garlic powder, pepper, maple sirup and salt and slowly add the rest of the vegetable/chicken stock to the mixture, and let it cook until the vegetable are tender.
- Remove from heat and puree the soup by using a hand blender in the pot. The soups consistency will be rather thick. If you want thinner soup add some more water. For the extra creamy and silky texture, return the pot to low/medium heat and add the coconut milk. Warm through gently for appr. 10 minutes – but do not boil.
- Sprinkle over some roasted pumpkin seeds, lime zest or kale/spinach.
It is a large portion, so if you do not finish it, I recommend that you freeze the rest down in a portion sized containers and enjoy when you are in a need for something warm and cozy.