Sweet Potato Pumpkin Soup
What a great way to get in some extra veggies without breaking the bank at the grocery store and a LOW CAL meal! Generally I make soup during the cold months once a week. I prepare homemade chicken broth using all of the ends of veggies, like asparagus, stalks of broccoli, and the tips of fennel. These get repurposed and add flavour to my broth. Omit the chicken and you could have veggie broth, ready to go for anything during the week! Making life and dinners easier. I had some pumpkin leftover from my Halloween decorations that I roasted and put in freezer bags, added a large sweet potato (yam) added my broth and in no time had a first course.
700ml chicken or vegetable broth
3 cups cooked pumpkin
1 large sweet potato (yam), peeled, cubed
1 small yellow onion, peeled, chopped
1 clove garlic, smashed, peel removed
1 bay leaf
1 tbsp EVOO
salt & pepper to taste
In a medium size pot, preheat the oil and tip in the onion & garlic. Stir to coat add, a pinch of salt. Cook for 3minutes to soften the onions.
Add the sweet potatoes and continue cooking for another 3 min. Stirring occasionaly to prevent sticking.
Add pumpkin, bay leaf and broth. Turn up the heat to #8 and bring to a boil.
When the soup comes to a boil. Reduce heat to #5 or #6 and simmer for approx. 30min. until sweet potato is soft when pierced with a fork.
Taste for seasonings. Remove bay leaf. Ladle the mixture into a blender, do not add too much liquid as it may overflow. Puree and pour back into pot.
Serving suggestion: swirl a tablespoon of original unsweetened yogourt on top for decoration.
Enjoy with love!