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Pumpkin & Sweet Potato Soup
  • 4 servings
  • Mins
    Prep Time
  • Mins
    Cook Time

Creamy, comforting, healthy, and delicious! This soup is the perfect lunch on a cold winter's day.


1 Tbsp butter
1 Tbsp extra virgin olive oil
½ cup diced yellow onion
2 large carrots, peeled & chopped
4 small orange-fleshed sweet potatoes, peeled & cut into ½-inch cubes (about 4 cups chopped)
2 garlic cloves, minced
cups pure pumpkin puree
3 cups vegetable stock
½ cup apple cider
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp pure maple syrup
Kosher salt & freshly ground black pepper
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Nutrition Facts

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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

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