Pumpkin & Sweet Potato Soup
Creamy, comforting, healthy, and delicious! This soup is the perfect lunch on a cold winter's day.
- 4
- 10 mins
- 30 mins
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
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
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