Creamy Pumpkin and Sweet Potato Soup
A delightful, vegan-friendly soup combining the sweetness of pumpkin and sweet potatoes with warm spices, perfect for chilly fall days.
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 1 cup sweet potato, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric
- Salt and pepper to taste
- Olive oil For sautéing
Instructions
Preparation
- In a slow cooker, add olive oil, onion, and garlic; sauté until translucent.
- Add pumpkin puree, diced sweet potato, ginger, turmeric, vegetable broth, salt, and pepper.
- Stir to combine.
Cooking
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in coconut milk.
- Blend the soup with an immersion blender until smooth.
- Serve hot and enjoy!
Notes
This soup can be garnished with fresh herbs like parsley or a drizzle of olive oil. It pairs well with crusty bread or a light salad. Store leftovers in an airtight container in the refrigerator for 4-5 days or freeze for up to 3 months.