Anti-Inflammatory Pumpkin & Sweet Potato Soup
Anti-Inflammatory Pumpkin & Sweet Potato Soup is a warm and nourishing dish that perfectly captures the essence of autumn. This creamy, vibrant soup combines sweet pumpkin and sweet potatoes, enriched with fragrant spices like ginger and cinnamon. Not only is it delicious, but it’s also packed with antioxidants and anti-inflammatory properties, making it a wholesome option for any meal. Enjoy this comforting bowl solo or paired with crusty bread as you savor each spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh pumpkin, cubed
- 2 cups sweet potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1 tbsp fresh ginger, grated
- Salt and pepper to taste
Instructions
- Peel and cube the pumpkin and sweet potatoes.
- In a large pot over medium heat, add olive oil. Sauté the diced onion and minced garlic until fragrant (about 3 minutes).
- Add cubed pumpkin, sweet potatoes, grated ginger, and cinnamon; cook for another 5 minutes.
- Pour in vegetable broth to cover the veggies and bring to a gentle boil; then reduce heat to simmer for about 20 minutes until tender.
- Blend the mixture until smooth using an immersion blender or by transferring it to a traditional blender.
- Stir in coconut milk and adjust seasoning as desired before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 5g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg