Description
Pumpkin and Sweet Potato Soup is simmered with thyme, sage, and cinnamon for a warming and flavorful meal! Vegan, gluten free, and healthy.
Ingredients
- 2 tablespoons vegan butter or regular butter or olive oil
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 pounds sweet potatoes, peeled and cubed
- 4 cups vegetable broth
- 2/3 cup unsweetened applesauce
- 1 (15) ounce can pumpkin puree
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg
- Pinch cayenne, more to taste if you like it spicy
- 2 tablespoons maple syrup
Instructions
In a soup pot or dutch oven, heat the butter over medium heat until melted. Add in the onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
Stir in the sweet potato, broth, applesauce, pumpkin puree, cinnamon, salt, sage, thyme, nutmeg, and cayenne. Bring to a boil, reduce to a simmer, cover and cook until the sweet potatoes are tender, about 15 minutes.
Use an immersion blender to blend the soup until smooth. You can also use a regular blender, but you may need to blend in several batches. Return the soup to the pot, stir in the maple syrup, taste, adjust salt if needed and enjoy!
Notes
Sweet Potatoes: you can also used cubed sweet potatoes found in the frozen isle of the grocery store.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 324
- Sugar: 18g
- Sodium: 645mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 65
- Fiber: 9g
- Protein: 3g
- Cholesterol: 0mg