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Purple Sweet Potato Pumpkin Soup

Prep Time 15 minutes
Cook Time 45 minutes
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