Description
Indulge in the comforting flavors of anti-inflammatory pumpkin and sweet potato soup. Discover a delicious recipe that’s perfect for cozy nights in!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) fresh ginger, grated
- 1 teaspoon (5 ml) ground turmeric
- 1 teaspoon (5 ml) ground cumin
- 1/2 teaspoon (3 ml) ground cinnamon
- 1 1/2 pounds pumpkin, peeled and diced (680 g)
- 1 pound sweet potatoes, peeled and diced (450 g)
- 4 cups vegetable broth (950 ml)
- 1 cup coconut milk (240 ml)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons lemon juice (30 ml)
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for 1 minute.
- Add ground turmeric, ground cumin, ground cinnamon, and cayenne pepper. Stir for 1 minute until fragrant.
- Add diced pumpkin and sweet potatoes to the pot, stirring to coat with spices.
- Pour in vegetable broth, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until pumpkin and sweet potatoes are tender.
- Remove pot from heat and allow to cool slightly.
- Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
- Return the soup to low heat and stir in coconut milk.
- Season with salt and black pepper to taste.
- Stir in lemon juice just before serving.
- Ladle soup into bowls and garnish with fresh cilantro.
- Serve warm.
Notes
- For a smoother consistency, increase the amount of coconut milk before blending.
- Adjust salt and pepper gradually to prevent overseasoning.
- Customize spice levels by altering cumin and cinnamon quantities to your taste.
