Hey there, fellow soup lovers!
Welcome to Day 18 of our Soupy September adventure, where we’re delving into the cozy embrace of Pumpkin and Sweet Potato Soup. Today we made a special trip to the corn maze to pick up a pumpkin, and then headed home to make this delicious soup!
Pumpkin and Sweet Potato Soup Recipe
Ingredients:
- 1/2 small pumpkin
- 2 cups sweet potato, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt to taste
- Optional garnishes: toasted pumpkin seeds, drizzle of coconut milk, fresh herbs
Instructions:
- Chop your pumpkin in half and scoop out the seeds. Clean the string and scum off them, and put them on a baking tray. Cut the pumpkin again into quarters. Stab the flesh a few times with a fork. Rub a little bit of olive oil over the flesh of the pumpkin and place cut side up on a baking ray.
- Add your sweet potato, onion, and garlic to the pumpkin pan. Sprinkle on the spices to both the pumpkin and the potatoes/onion/garlic.
- Roast both the seeds and the vegetables in a 375ºf oven. The seeds will take 20 minutes or so, turning at around 10 minutes. The pumpkin tray will take for 40-50 minutes, or until soft. Remove from the oven and allow it to cool.
- Add the sweet potato to a large pot. Flip the pumpkin over and the skin should peel away very easily. You may need to use a paring knife if some spots remain stuck, usually around the edges.
- Pour in the coconut milk and vegetable stock and simmer for 20-25 minutes.
- Use an immersion blender to blend until creamy, or allow it to cool slightly and then use a regular blender in batches.
- Adjust the thickness by adding more coconut milk or vegetable broth if needed.
- Simmer the soup for a few minutes if needed.
- Ladle the Pumpkin and Sweet Potato Soup into bowls. Garnish with toasted pumpkin seeds, a drizzle of coconut milk, or a sprinkle of fresh herbs for added flavour and texture.
Savouring the Season
Pumpkin and Sweet Potato Soup isn’t just a dish; it’s a taste of the season’s bounty and a tribute to the beauty of the everyday. As you savour each spoonful, may you be transported to a peaceful moment amidst the corn maze, with the scent of pumpkins in the air and the laughter of kids echoing in the distance.
So, friends, let’s enjoy the comfort of soup and embrace the flavours of fall!
And if this soup is making you crave even more pumpkin-goodness, check out how to make your own Starbucks PSL by clicking here!
