The creamy and velvety pumpkin sweet potatoes soup is a perfect fall soup. Flavored with curry powder and turmeric, this soup is truly comforting on cold days. Thick and smooth, perfect for digging with a piece of crusty bread. It has an intense flavor of curry and rosemary, but with a hint of sweetness. It is also a vegan, naturally gluten-free and dairy-free dish. Sweet potatoes are a great vegetable, have a low glycemic index and are very nutritious.
Ingredients
- 1 cuppumpkin
- 1 cupsweet potatoes
- 2 tablespoonsolive oil
- 1/2 cuponion (chopped)
- 1/3 cupcelery (chopped)
- 1/3 cupcarrots (chopped)
- 1 clovegarlic
- 1 teaspooncurry paste
- 1/2 teaspoonturmeric powder
- 1/4 teaspoonchili powder
- 2 cupsvegetable broth
- salt
- 2 tablespoonscoconut milk
Preparation
In a saucepan, heat the oil with rosemary. Once the oil is hot, add the chopped onion, with the carrot, celery, minced garlic. Saute for 5 minutes until aromatic, anche remove rosemary. Add the curry paste and turmeric, mix well and also add the chopped pumpkin, sweet potato, Mix everything well and brown for 2 minutes. Add the vegetable broth. Close with a lid and cook for 40 minutes. With an immersion blender, blend everything until smooth. Season with salt and serve immediately your pumpkin sweet potatoes soup with one tablespoon of coconut milk for portion and chopped rosemary
Cook’s Tips
This soup can be stored for 3 days in the fridge or it can also be frozen.
Serve your soup with hot bread.
If you want to prepare the vegetable broth, boil celery, carrot and onion with 1 liter of water for 30 minutes.
With instant pot your soup will be ready in 10 minutes.
Recipe variations
You can replace rosemary with thyme.
You can add minced ginger.
