Pumpkin & Sweet Potato Soup
This healthy creamy Pumpkin & Sweet Potato Soup is made with pumpkin, sweet potatoes, red bell peppers, onions & tomatoes. The creamy base comes from a plant based milk to keep it light and dairy-free!
Servings 6 cups
Calories 120kcal
Equipment
- Blender or immersion blender
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 medium red onion roughly chopped
- 1 cup buttercup pumpkin squash peeled and roughly chopped
- 1 small sweet potato peeled and roughly chopped
- 2 medium red bell peppers chopped
- 1 14.5 oz can diced tomatoes in juice
- 3 ¼ cups vegetable broth
- 1 cube vegetable bouillon or 1 teaspoon better than bouillon.
- Kosher salt & pepper to taste
Instructions
- In a medium pot, heat the oil over medium heat. Sauté the onion until soft.
- Add the pumpkin, sweet potato & red bell peppers and saute for 3 minutes.
- Add the can of tomatoes, plant based milk, vegetable broth & vegetable stock cube.
- Cover the pot and simmer for 25 minutes.
- Let the vegetables cool for about 10 minutes.
- Add vegetables to a blender in two separate batches and pure until smooth. If using an immersion blender, puree in the pot.
- Return to the pot and season with kosher salt & black pepper. Heat soup again if needed.
- Serve hot.
Nutrition
Serving: 2cup | Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 684mg | Fiber: 3g | Sugar: 8g