Sweet Potato & Pumpkin Soup
Soup is the perfectly easy way to load up on fibre, vegetables and get all warm n’ fuzzy during winter! What makes soups so great is you can get a little crazy and throw anything in there, kinda like a smoothie, anything goes! This is a super simple recipe, but feel free to play around, add some carrots or other vegetables or use coconut milk for some creaminess, it is totally up to you.
Would love to see what you come up with, so feel free to share in the comments or tag me on Instagram 🙂
- ¼ pumpkin
- 2 large sweet potatoes
- 1 brown onion
- 3 celery stalks
- 2 cups chicken/vegetables broth
- Spices of choice – dash of cinnamon, nutmeg, cumin and/or curry powder (I go crazy & use it all!)
- Servings 4 – 6
Roughly chop pumpkin and sweet potato, can leave skin on, and place on line baking tray, drizzle with a little olive oil then roast in oven at 200 degrees until soft, about 30-40minutes.
Meanwhile, roughly chop onion and celery and sauté in fry pan with olive oil until onion is browned and both celery and onion softened, then set aside.
Take pumpkin and sweet potato out of oven and remove any skins. Place pumpkin, sweet potato, celery, onion, broth and spices in food processor/blender/hand blender and blend until completely smooth and desired consistency is reached, add more broth if you like a thinner soup and depending on your blender blend in smaller portions!
Serve with slice of healthy sourdough, rye, Ezekiel or gluten free bread and freeze the rest for whenever you want!