Last pumpkin recipe…for the week, I promise! Hehe 😉 I obviously can’t get enough of it! And soups too. I love how you can make a big batch, refrigerate or freeze them, and they are always a good option.
Nicole’s CREAMY PUMPKIN & SWEET POTATO SOUP
Gluten Free – Dairy Free – Clean Eating – Paleo – High Fiber – Vegan Recipe
½ medium Organic Pumpkin
1 large Organic Sweet Potato
½ Yellow or White Onion
2 Garlic cloves
3 cups of Water
1 Tbsp Organic Virgin Coconut Oil
1 Anise Star
1 Cinnamon Stick
1 Tsp Salt
½ cup Organic Coconut Milk, canned/full fat (optional)
Roughly chop the onion and garlic, and put in a large pot on low/medium flame along with the coconut oil. Cook for 4-5 minutes until it softens up and becomes translucent. Add the cubed pumpkin and sweet potato, stir together, and cook for another 4-5 minutes. Add the water, anise star, cinnamon stick and 1 Tsp of salt. Cover, bring to boil, lower the flame and simmer for 30-35 minutes stirring occasionally.
When ready, let cool down for at least 10 minutes, remove the anise star and cinnamon stick, and puree in a food processor. I like to save about a cup of chunky pumpkin/sweet potatoes to mix in the puree for more of an earthy texture. At this point if you want a creamy finish, add the coconut milk and stir on low flame for 5 minutes. I like both versions, although it is recommended to include some fat in your sweet potato-containing meals if you want to enjoy the full beta-carotene benefits of this root vegetable.
Serve with a sprinkle of nutmeg on top. I LOVE to top it off with a bit of goat or Parmesan cheese as well, as it complements the flavor incredibly, although it won’t be Vegan or Paleo anymore. Enjoy it!
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