I love pumpkin, only you won’t find me indulging in those artificial pumpkin spiced gimmicks of the season. Pumpkin in its intended form is quite different, savory and delicious. I find myself using it more for main meals and less for desserts. In addition to richness, texture, and flavor it lends to soup, pumpkin is loaded with vitamin C to keep you healthy during a time of year associated with cold & flu. Pumpkin is full of fiber, to wash toxins away as you enter a new season. Pumpkin provides a feel good chemical to boost your mood as the days get shorter. This soup is creamy, lightly spiced, and delicious with a garnish of toasted pumpkin seeds and a drizzle of pumpkin oil.
If you wanted to go the extra mile for this recipe, I highly recommend roasting your own pumpkin and pureeing. However, for most of us that isn’t realistic, so organic pureed pumpkin options works great as well.
Sweet Potato and Pumpkin Soup
Serves 6
Ingredients:
2 T. coconut oil
2 tsp. sea salt or Herbamare seasoning
1 large sweet potato, peeled and diced into 1/2 inch cubes
1 vidalia or yellow onion, chopped
4 cloves of garlic, finely chopped
4 tsp. cumin
1/2 tsp. freshly grated nutmeg
1/2 tsp. cinammon
2 cups organic pumpkin puree
15 ounces organic coconut milk
2 T. grade A or B maple syrup
1 quart organic vegetable or chicken stock
additional sea salt and fresh ground pepper, to taste
Directions:
In a large soup pot, add coconut oil and heat over medium heat. Add sweet potato, onion, and salt. Saute for 5-7 minutes, until onions are soft and transculent. Stir often.
Add garlic, cumin, and nutmeg and continue to sauté for 2 minutes, stirring often. Add pumpkin puree, stir well, add maple syrup, and vegetable stock. Stir well and bring soup to low rolling boil, then reduce to a simmer. Simmer for approx. 15-20 minutes.
Use an immersion blender or carefully pour into blender and blend until smooth.
Once fully blended, move the mixture back to soup pot and slowly stir in the coconut milk. Stir so all ingredients are mixed together and let simmer for about 15 minutes, stirring occasionally.
Add additional salt and pepper to taste.
Garnish with Kite Hill vegan cheese crumbles, toasted pumpkin seed & a drizzle of walnut or pumpkin seed oil
