For the roasted pumpkin and sweet potato soup: Preheat oven to 400 degrees F. Place pumpkin quarters on a baking sheet. Add everything else, except for the cream, and set to High Pressure and cook for 7 minutes. I’m trying to be good. If you wish to extract most flavour out of your vegetables, I highly recommend a slow cooker. Peel and cut pumpkin and sweet potato into small cubes. First of all, you can reuse the pumpkin seeds, roast them and use them as a topping. Add everything else, except for the cream, cover and cook for 20 minutes or until the pumpkin and potatoes are soft. Contact me for quotes. This step can be skipped and they can be added raw if you prefer a faster prep 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. This healthy Pumpkin and Sweet Potato Soup is easy, comforting and full of flavour. Recipe by Texanerin Baking | www.texanerin.com. Pour in enough water to cover the vegetables. There is, in fact, a very simple solution for this! Let the onion and garlic fry for a few minutes and then add the pumpkin and sweet potato. What an easy recipe to make and your tips are righ…”, “I’m looking forward to adding this pistachio butter to my next charcuterie board. You’ll Need… 2-3 lbs beef bones 1/2 teaspoon salt 1/4 teaspoon black pepper 2 carrots 1 large onion 2 stalks celery 2 large sweet potatoes 1 medium butternut squash 2-3 cups diced pumpkin water * or Beef stock 3 cloves garlic Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. I’m a baking obsessed Texan named Erin. Add me to your social network to discover more yummy goodness and see what else I am up to! Remove and set aside. Second, I loved the fact that he mentioned cooking sustainably, especially when it came to the pumpkin. Keep reading to find out more. Click here to learn how to roast pumpkin seeds and unlock the hidden potential of a classical pumpkin. its a great winter warmer. Allow to cool fully. Do you still feel like you need even more creaminess but are battling with the fact that you want the soup to remain vegan? ♥, Notify me of replies to my comment via e-mail. Or freeze in small containers that can be quickly defrosted and reheated for a quick meal. While reading through Jamie Oliver’s pumpkin soup, I drew lots of inspiration for my pumpkin and sweet potato soup recipe. Add sweet potatoes, apple and stock to the pot and simmer for 10-15 minutes until sweet potatoes are soft. Turn the heat to medium-low, and stir the ingredients into the sweet potato pumpkin puree until fully mixed. If you don’t see your comment immediately, don’t panic… it went through! Add the sweet potato, carrot, … Both vegetables in essence taste slightly sweeter. It’s quite boring and bla without it. You can also use this one to make this amazing kabocha squash and butter bean soup or this kabocha squash and cumin soup. Place the sweet potato chunks on a separate baking sheet. Once it's very hot, add the onions. If you feel like experimenting, you can also try making these vegan sweet potato gnocchi, they are exceptionally good! Add ginger, curry, cumin, nutmeg, and garlic and cook for 1 minute. You can use a mix of any root vegetables you like, and my favourite combo has to be pumpkin, sweet potato and carrot. Drizzle with 2 tablespoons of olive oil and sprinkle with a generous pinch of salt and pepper. Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest … Increase the heat and let the content reach a slow simmer. I recommend giving them a little bit of a char for best results. DIRECTIONS Melt butter in a large saucepan and sauté onions and garlic very gently until soft but not browned. The vegetables are then pureed so that you end up with a smooth and creamy pumpkin and sweet potato soup … Just don’t overdo it. When one thinks of pumpkin and sweet potato soup, one immediately thinks of the typical autumn/winter spices. Add a hint of coconut cream for extra creaminess and extra volume. You may want to add even more! If you don’t want such a big quantity, you can easily halve the ingredients to serve 4. Another hearty soup you can try is the chestnut soup, the slow cooker sweet potato soup and the chickpea soup. And I’m glad you don’t mind a few healthy recipes every now and then. Place onion, pumpkin, potato, sweet potato and chicken stock in a large dutch oven. Bring to simmer over medium heat and cook until … It’s very easy to make and it leaves room for leftover roasted pumpkin you can use in a dessert – like these pumpkin, almond and cinnamon muffins. Place the pumpkin, sweet potatoes, onion, ginger and garlic in a large pot. It is SO good! Remove the soup … Thanks so much for sharing! Sign up for free email notifications and you’ll receive an email whenever I post something new. And to top it all off, this is actually a vegan pumpkin and sweet potato soup! First of all, when you roast the pumpkin, it releases its nutty flavour. Pumpkin, sweet potato, carrot and onion are roasted, then pureed to produce a smooth and creamy … Sprinkle with some fresh herbs like parsley, watercress or rocket salad. Hence, you can put your feet up while the pumpkin and sweet potato soup simmers. First of all, don’t pre-boil them or pre-cook them in water beforehand, because they might loose their nutrients as well as flavour. It’s a very healthy and low-calorie soup that can even help you keep your waistline in check. I love pistachios but pistachio butter is so expe…”, “Absolutely delicious and so easy!! Reheat it in a microwave or on the stove top, and serve the soup warm. Roast in the oven for about 40 mins to an hour until the veggies are soft and tender. This information comes from online calculators. 1 c. canned coconut milk. Aug 2, 2017 Getty Images. Add the garlic, ginger, chillies and celery, and saute for 5 minute. Heat a pot over medium heat. A well made, like this pumpkin and sweet potato soup is the ultimate comfort food. 24th January 2019 - By Michelle MinnaarThis post may contain affiliate links. I love this recipe. recreatinghappiness.com/.../butternut-squash-pumpkin-sweet-potato-soup Required fields are marked *. For decorative purposes, top with some cream (you can use a vegan cream alternative). If you want something more hearty, we love these smashed potatoes alongside anything. In a saucepan, heat the oil, and fry the onion until translucent. First, I contemplated lots of great topping ideas that I’ll mention later. I love my courgette and cheddar cheese soup from homegrown produce in the summer and frozen to eat with crusty bread in the winter, I really like parsnip soup, It is my husbands favourite too, so we have it quite a lot, Smoked Hock and Potato soup, with lentils, barley, carrots and onions . I’ve even used beef broth but then I used 50% broth / 50% water as I didn’t want too strong of a beef taste. Otherwise, you can also top the pumpkin and sweet potato soup with sprinkles of feta cheese or goat’s cheese. My soup is just such a dish to lift your mood. Serve with your favourite toppings, such as coriander leaves, pumpkin seeds, (alternative) cream, chillies, plus salt and pepper. The cooking time is even shorter! Add minced garlic and cook for another minute, until fragrant. Like I said in my last post, this walnut butter recipe, I’m trying to eat healthier. Especially when the weather outside is cold and miserable. 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