The sweet potato pumpkin soup is festive, tastes great and you can think of it like a big bowl of health benefits. I can’t wait for you to give it a try!

Sweet Potato Pumpkin Soup [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

4 - 6

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 3 medium sweet potatoes, peeled and diced into bit size pieces
  • 1 onion, diced
  • 1 orange bell pepper, diced (or any color bell pepper)
  • 4 cloves garlic, minced
  • 32 oz. (1 QT/ 946mL) Low Sodium Vegetable Broth
  • 1 can (15oz or 425g) pumpkin
  • 1 Tbsp. curry powder
  • 1 tsp. sea salt (plus a pinch)
  • ½ tsp. black pepper (plus a pinch)

Preparation

Heat a large soup pot over medium heat. Add extra virgin olive oil. To the pot add diced sweet potatoes, onion, bell pepper and a pinch of salt and pepper. Sauté for 10 minutes, stirring frequently. Add minced garlic, stir and sauté for 2 minutes. Add the vegetable broth, canned pumpkin, curry powder, salt and pepper. Bring soup to a boil, then cover and reduce heat to a low boil. Cook for 25 minutes, stirring occasionally or until the sweet potato cubes are tender.


Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Thanks for this lovely recipe.

    I didn\’t have a pepper so I omitted this, but I added a little paprika and chilli flakes to the curry powder to spice it up a bit. I also blended the soup so it was thick and smooth, and stirred in about 1/4 cup of creamed cashew nuts just before serving. Delicious!