Pumpkin & Sweet Potato Soup

By laurenzembron

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

Ingredients

• 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

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

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