









Sweet Potato Pumpkin Soup
Creamy Sweet Potato Pumpkin Soup is perhaps the perfect fall and winter night dinner. So very simple to cook with little prep time.
Ingredients
- 1 Butternut Squash Peeled and cubed
- 2 medium Sweet potatoes Peeled and cubed
- 1 Carrot Peeled and sliced
- 1 Apple Peeled and diced
- 1 large Onion diced
- 1 clove Garlic
- 1 Bayleaf
- 1-2 Sprig Thyme
- 1 Coconut milk
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Nutmeg
Instructions
- Heat oil in large pot over medium-high heat.Add onion and sauté for 3 minutes.Add ginger, cinnamon, cumin, nutmeg, and garlic and cook for 1 minute.Stir in the sweet potato, butternut squash and thyme. Cook for abut 2 minutes. Add broth and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until the sweet potato is soft, stirring constantly.Place all the contents into a blender minus bayleaf and blend until creamy. Stir in the milk until heated through. Reserve some for topping. Ladle into bowls and top with fresh herbs and toast. Enjoy!