Description
This Anti-Inflammatory Pumpkin & Sweet Potato Soup is a creamy, comforting dish packed with nourishing spices known for their health benefits. Combining the natural sweetness of pumpkin and sweet potatoes with a blend of turmeric, ginger, and cinnamon, this soup is flavorful and soothing, perfect for cooler days or when you need a wholesome, warming meal.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 can (15 ounces) pumpkin puree
- 1 large sweet potato, peeled and cubed
Finishing Touches
- 1 can (13.5 ounces) coconut milk
- Juice of 1 lime
- Fresh cilantro leaves for garnish
Instructions
- Sauté Onions: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, allowing the flavors to develop and the onions to soften.
- Add Spices and Garlic: Stir in the minced garlic, turmeric, ground ginger, cinnamon, cayenne pepper (if using), salt, and pepper. Sauté this mixture for another 2 minutes until the spices become fragrant, infusing the oil and onions.
- Add Liquids and Sweet Potato: Pour in the vegetable broth and pumpkin puree. Add the peeled and cubed sweet potato, then stir well to fully combine all ingredients in the pot.
- Simmer Until Tender: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes or until the sweet potato pieces are tender when pierced with a fork.
- Puree the Soup: Remove the pot from heat and use an immersion blender to blend the soup until smooth directly in the pot. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until velvety smooth.
- Add Coconut Milk and Lime Juice: Stir the coconut milk and freshly squeezed lime juice into the pureed soup until fully incorporated. Reheat gently over low heat if the soup has cooled.
- Adjust Seasoning: Taste the soup and add more salt and pepper if needed to balance the flavors perfectly.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh cilantro leaves for a bright, fresh finish.
Notes
- For an extra creamy texture, use full-fat coconut milk.
- If you prefer a spicier soup, increase the cayenne pepper or add a pinch of chili flakes.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- To make it vegan and dairy-free, ensure you use vegetable broth and coconut milk as specified.
- You can substitute fresh pumpkin if available; roast and puree it before adding to the soup.