Pumpkin & Sweet Potato Soup
Although we’ve seen some unseasonably warm temperatures over the past few weeks up here in New England, the cold weather will be here to stay – well, at least for the next 3 months – in no time.
As we approach the winter holidays, I find myself yearning for snow (unlike many of my fellow Bostonians, who are already dreading the impending season). I love waking up to a fresh pristine snowfall: fluffy white drifts concealing the shrubs, frost framing the windows, and a serene quiet that can only follow a snowstorm.
Soup is definitely one of my favorite things to cook on days like that. Hot, comforting, and satisfying… a big bowl of steaming soup is the perfect way to warm up after frolicking around in the snow.
There are an overwhelming array of soup varieties out there, but I tend to gravitate toward those with creamy consistencies. The downside to creamy soups is that they are typically loaded with calories and fat; but it’s easy to emulate that decadent texture by pureeing vegetables into submission… no heavy cream required!
This creamy, thick, and smooth soup is comprised of a trifecta of orange veggies: carrots, pumpkin, and sweet potatoes. Loaded with beta-carotene and vitamin A, with a slightly sweet flavor and a velvety texture, this soup will fill you up without leaving you feeling sluggish; rendering it ideal for a mid-day meal.
The soup comes together in 30 minutes, and is just as delicious reheated as leftovers, though you may want to thin it out a bit with some extra vegetable stock.
Bring it on, winter!
Pumpkin & Sweet Potato Soup
yield: 4 servings
- 1 Tbsp butter
- 1 Tbsp extra virgin olive oil
- 1/2 cup diced yellow onion
- 2 large carrots, peeled & chopped
- 4 small orange-fleshed sweet potatoes, peeled & cut into 1/2-inch cubes (about 4 cups chopped)
- 2 garlic cloves, minced
- 1 1/2 cups pure pumpkin puree
- 3 cups vegetable stock
- 1/2 cup apple cider
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp pure maple syrup
- Kosher salt & freshly ground black pepper
- Melt butter and olive oil in a large saucepan set over medium heat. Cook the onion until softened, stirring often, about 5 minutes.
- Add in the chopped carrots and sweet potatoes, and cook for an additional 5 minutes, stirring often. Add in the garlic and cook for 30 seconds, stirring constantly.
- Add in the pumpkin puree, vegetable stock, and apple cider. Bring mixture to a boil, cover, and reduce heat to simmer. Cook, covered, until the vegetables are fork-tender, about 20 minutes.
- Puree using an immersion blender, or in batches using a blender or food processor. Stir in the cinnamon, nutmeg, ans maple syrup. Season to taste with salt and pepper.
Nutritional Information Per Serving:
278.9 calories, 7.2 grams fat, 2.4 grams saturated fat, 9 grams fiber, 6.9 grams sugar, 5.8 grams protein