Pumpkin Sweet Potato Soup
An easy, healthy and super delicious pumpkin soup. Its so good you will be making it on REPEAT!
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Servings: 4 People
Calories: 369kcal
Equipment
Ingredients
FOR THE ROASTED PUMPKIN SWEET POTATO SOUP
- 1 small pie pumpkin needed, seeded and chopped into 1/2 to 3/4 inch cubes
- 1 large red sweet potato peeled and chopped into 1/2 to 3/4 inch cubes
- 2- 3 tablespoons extra virgin olive oil or enough to coat the vegetables thoroughly
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground cumin
- pinch of freshly ground black pepper
- 1/2 teaspoon kosher salt adjust for your diet
- 1 tablespoon maple syrup I like amber flavored but use your favorite.
- 1 teaspoon fresh sage finely chopped. (may sub dry sage - 1/8 to 1/4 teaspoons)
FOR THE SOUP BASE:
- 2 tablespoons extra virgin olive oil
- 1/2 large onion peeled and chopped
- 1 celery chopped or diced
- 3-4 scallions chopped
- 2 to 3 large cloves garlic peeled and chopped
- 2 inch piece fresh ginger peeled and chopped
- 2 inch piece fresh turmeric peeled and chopped
- 1 teaspoon fresh sage chopped (or sub 1/8 - 1/4 dried sage)
- 1/4 teaspoon red pepper flakes OPTIONAL
- 1/4 teaspoon ground cumin
- 1 tablespoon Porcini powder
- 6 cups cold water (can use vegetable broth)
- 1/2 teaspoon kosher salt adjust for your diet
- 5 to 6 ounces baby organic kale
- 1/8 teaspoon ground cumin
- 8 to 10 fresh basil leaves Chifonade
- a pinch or two freshly ground nutmeg
- 1 teaspoon sherry vinegar (may substitute apple cider vinegar)
FOR GARNISH, IF DESIRED:
- a few drizzle extra virgin olive oil
- 1/4 cup pumpkin seeds toasted
- 1 scallion cut diagonally
Instructions
PREHEAT OVEN 425F/218F DEGREES:
Season the pumpkin and sweet potatoes
- On a sheet pan lined with parchment paper, add the chopped pumpkin and sweet potatoes. Drizzle with the olive oil, enough to coat the vegetables thoroughly. Add all the remaining spices and herbs. Mix thoroughly.
- Roast the vegetables in the preheated oven until lightly charred and softened. 15 to 20 minutes. Set aside, if needed until ready to add to soup base.
In the meantime, make the Soup base:
- In a 4 to 5 quart stock pot or dutch oven, Heat the oil over medium flame.
- Sauté onions and celery. 2 to 3 minutes until fragrant.
- Add in scallions, garlic, ginger turmeric and sage. Mix and cook 30 to 60 seconds until fragrant.
- Add in cumin and red pepper flakes. Mix and cook 30 to 60 seconds.
- Add in porcini powder. Mix. Cook 30 to 60 seconds.
- Pour in the water. Season with salt. Stir. Bring to a boil. Reduce heat and simmer 15 minutes.
Bring it altogether
- Add the roasted vegetables to the stock base. Cook 10 minutes to allow the flavors to marry.
- Turn off stove. Use an immersion blender to puree until smooth. Alternatively , may use a vitamin blender to puree.
- Once the stock is pureed. Turn on the flame.
- Add in the kale. Mix to combine with the soup mixture. Cook until wilted and cooked through (bright green). 2 to 3 minutes.
- Add in ground cinnamon, freshly grated nutmeg, fresh basil, and sherry vinegar. Stir to combine. Taste and adjust seasoning. Turn off stove.
- Serve with a drizzle of extra virgin olive oil, sliced scallion and toasted pumpkin seeds. Enjoy!
Notes
Disclosure:
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
Nutrition
Calories: 369kcal | Carbohydrates: 29g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.003g | Sodium: 667mg | Potassium: 811mg | Fiber: 7g | Sugar: 10g | Vitamin A: 13402IU | Vitamin C: 64mg | Calcium: 226mg | Iron: 4mg