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