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Anti-inflammatory Pumpkin & Sweet Potato Soup

A creamy and nutritious soup that marries pumpkin and sweet potatoes, packed with anti-inflammatory benefits and delicious flavors.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Healthy
Calories: 200

Ingredients
  

Main Ingredients
  • 2 cups pumpkin puree (canned or fresh)
  • 2 cups sweet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon turmeric
  • 1 teaspoon ginger (fresh or ground)
  • to taste Salt and pepper
  • as needed Olive oil for sautéing
  • as desired Optional toppings: pumpkin seeds, coconut cream, or fresh herbs Enhances flavor and presentation

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat.
  2. Add the chopped onion and garlic, sautéing until they soften and become fragrant, about 3–4 minutes.
  3. Toss in the diced sweet potatoes and sauté for another 5 minutes, stirring occasionally to avoid browning.
  4. Pour in the pumpkin puree, vegetable broth, turmeric, and ginger. Stir everything together and bring the mixture to a gentle boil.
Cooking
  1. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the sweet potatoes are fork-tender.
  2. Using an immersion blender or transferring in batches to a regular blender, puree the soup until smooth. Return to the pot.
  3. Stir in the coconut milk and season to taste with salt and pepper. Heat on low until warmed through.
  4. Ladle into bowls and add your favorite toppings before digging in!

Notes

For extra nutrition, feel free to add in some leafy greens like kale or spinach during the last few minutes of cooking. Don't skip the spices! Turmeric and ginger not only add flavor but enhance the anti-inflammatory properties of the dish. Taste as you go! Everyone's palate is different; adjust the salt, pepper, and creaminess to suit your preferences.