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Purple Sweet Potato Pumpkin Soup
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Course
Appetizer, Soup
Cuisine
American
Servings
4
people
Ingredients
1
large
purple sweet potato
chopped into 1 cm slices
1
mini
white pumpkin
3
cups
vegetable broth
1/2
small-med
onion
chopped into large chunks
2
garlic cloves
1
tsp
salt
pepper
to taste
2
pinches
all spice
1/4
cup
extra virgin olive oil
Instructions
Preheat oven to 375 degrees
Cut the very top slice of the pumpkin off including the stem
Cut the pumpkin in half top to bottom
Remove the seeds from the pumpkin. This can be done using a spoon to scrape off the seeds and stringy center parts of the pumpkin
Brush the insides of the pumpkin, the onion pieces and the potato slices with olive oil
Add the pumpkin to a baking pan
When the oven is preheated, cook the pan for 25 min. When it is done, take it out and let it cool for a while
While the pumpkin is cooking in the oven, turn on the stove to medium heat.
Add olive oil to a pan on the stove
When the oil heats up, add the onions, potato slices and garlic and saute.
Keep stirring every minute or so until the potatoes are a bit softer to break with your cooking spoon
When the pumpkin has cooled a bit, use a spoon to scoop out the pumpkin from the skin
Add the pumpkin, onions, garlic, potatoes and 1/2 cup vegetable broth to the Vitamix and blend into a smooth puree
Transfer the puree to a pot and turn the stove on to med-high
Add the all spice, remaining vegetable broth and salt and pepper and bring to a boil
Lower heat to low and cover once it stops bubbling. Cook for at least 10 minutes before serving
Notes
Any blender similar to a Vitamix will work.
Keyword
holiday, pumpkin, sweet potato, thanksgiving