Pumpkin Sweet Potato Soup

You can also freeze it for up to 12 months. You can make a traditional version with regular cream or a vegan paleo and whole30-friendly version with coconut cream.

Creamy Vegan Pumpkin Sweet Potato Soup The Banana Diaries

This recipe includes directions for the stovetop and Instant Pot.

Pumpkin sweet potato soup. Pumpkin Sweet Potato Soup A creamy pumpkin soup that is absolutely perfect for an easy fall dinner. 12 tsp minced ginger. Allow to simmer for five minutes.

This step can be skipped and they can be added raw if you prefer a faster prep 2 Combine all other ingredients into slow cooker with the pumpkin and sweet potato and cook on high for 3hrs then low for 3hrs or low for 8hrs. Allow to cook for at least 30 minutes or until pumpkin and sweet potatoes are soft. How to Make Pumpkin Sweet Potato Soup Start by sautéing the carrots celery and scallions green parts only in 1 TBSP olive oil.

1 Tbsp vegetable oil. Add in the coconut cream and puree again until the coconut cream is fully incorporated. In a large soup pot heat the onions and celery in margarine for about 2 minutes.

You will love it. If you cant find the puree at the grocery store roast your own pumpkin. It also makes a great keto side soup.

4 12 cup chicken stock. 12 tsp minced garlic. Pour in the vegetable broth the sweet potato and the canned pumpkin puree then stir with a large wooden spoon.

Pumpkin and Sweet Potato Soup Printable recipe Serves 4 Ingredients. Put the sweet potato and pumpkin cubes on the baking sheet and drizzle them with some olive oil. Cook for 1 minute.

500 gm red sweet potatoes peeled and diced. Add remaining ingredients and bring to a simmer. 500 gm pumpkin peeled deseeded and diced.

Reheat it in a microwave or on the stove top and serve the soup warm. Pumpkin and sweet potato soup with coconut milk and curry. Vegan creamy comforting and super flavorful.

This pumpkin and sweet potato soup is flavored with pumpkin pie spices and is easy to make. In a large saucepan over a medium heat cook onions in the oil for a couple of minutes. Black pepper to taste.

Cover a baking sheet with baking parchment. Add vegetable stock and simmer for 20-25 minutes or until vegetables are tender. Saute on medium heat for 5 minutes or until the vegetables are.

My first autumn soup this season. 1 Roast pumpkin and sweet potato in 180 degree oven for approx 30mins or until semi cooked to maximise its flavour in the soup. Reduce heat to low and add wine.

And if you like this recipe have a look at the Pumpkin Soup with Ginger my first post ever the Vegan Roasted Pumpkin Soup or the Butternut Squash Soup with Feta. Add the sweet potato pumpkin and the spices. Place the baked sweet potatoes and pumpkin puree in a food processor and blend until smooth.

Nothing more comforting than coming home from a hard day of work its cold outside and you can curl up with a bowl of steaming soup your puppy and some crusty bread. Peel and cut pumpkin and sweet potato into small cubes. Bake them in the oven for 25 minutes.

Stir until well coated. Leftover pumpkin and sweet potato soup can be stored in airtight containers in a refrigerator for up to 4 days.

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