Warm Sweet Potato Pumpkin Soup (Recipe)

eluxemagazine.com

This recipe is plant-based, gluten-free and packed with nutrition! When the cooler weather hits I like to indulge in warm soup. This soup has become my favourite so far; it’s super easy to make, tasty and nutritious.

Pumpkin has so many nutritional benefits:

• High in antioxidants, such as alpha-carotene, beta-carotene and beta-cryptoxanthin. These can neutralize free radicals, stopping them from damaging your cells
• High in Vitamins A and C, potassium, zinc and fiber
• Reduces inflammation

And let’s not forget the other star attraction – sweet potato:

• High source of beta-carotene
• Source of Vitamin C, potassium calcium, Vitamin E
• Contains folate, iron, copper, calcium and fiber

Hope you enjoy this recipe as much as I did!

Ingredients

• 3 cups yams (the orange ones) peeled and chopped
• 2 cups sugar pumpkin peeled, deseeded and chopped
• 2 cups vegetable broth low sodium or homemade
• 1/2 large white onion diced
• 1/4 cup coconut milk canned preferably no gaur gum
• 1 tbsp coconut oil
• 2 cloves garlic minced
• 1 tsp high mineral salt
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp oregano
• 1/4 tsp paprika
• 1/4 tsp chipotle chili powder

Instructions

• 
  
  Add coconut oil to a large pot over medium heat until melted.
• 
  
  Add onion and garlic and cook until onions sweat and brown a bit.
• 
  
  Add all spices and stir until combined.
• 
  
  Pour vegetable broth into pot and bring to a boil.
• 
  
  Add pumpkin, sweet potato and boil on medium heat for 20 minutes or until potato and pumpkin are soft.
• 
  
  Pour soup into a blender, add coconut milk and blend until smooth.

Notes

• Peel the sugar pumpkin with a sharp knife and deseed before chopping.
• STORAGE: sealed glass container in refrigerator 1 day.

Republished from HealingTheBody.ca