Jamie Oliver Pumpkin and Sweet Potato Soup
Cozy Up with Creamy Coconut Sweet Potato Pumpkin Soup!
As the days get shorter and the leaves begin to fall, there’s nothing quite like a warm, comforting bowl of soup. And this Creamy Coconut Sweet Potato Pumpkin Soup is exactly what you need! It’s packed with flavor, incredibly easy to make, and naturally vegan!
This soup isn’t just delicious; it’s also a nutritional powerhouse. Sweet potatoes and pumpkin are rich in Vitamin A and antioxidants, while the coconut milk adds a creamy texture and healthy fats. The warm spices – cumin and cinnamon – create a cozy and inviting aroma that will fill your kitchen.
What makes this soup special?
- Creamy & Dreamy: The full-fat coconut milk creates a luxuriously smooth texture without needing any dairy.
- Flavorful Spice Blend: Cumin and cinnamon perfectly complement the sweetness of the sweet potato and pumpkin.
- Vegan & Healthy: A plant-based soup that’s good for your body and soul.
- Easy to Make: Ready in just 30 minutes, making it perfect for a weeknight meal.
Tips for the Best Soup:
- Roast the Sweet Potato: For an even deeper flavor, roast the sweet potato before adding it to the soup. Toss it with a little olive oil and spices, then roast at 400°F (200°C) for 20-25 minutes.
- Adjust the Spice: Feel free to adjust the amount of cayenne pepper to your liking. If you prefer a milder soup, omit it altogether.
- Garnish it Up: A sprinkle of toasted pumpkin seeds, a swirl of coconut milk, or a few chopped fresh herbs (like cilantro or parsley) can elevate the presentation.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes! Butternut squash or kabocha squash would also work well in this recipe.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: Yes, this recipe is naturally gluten-free.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months.
Q: What can I serve with this soup?
A: This soup pairs well with a crusty bread for dipping, a fresh salad, or a grilled cheese sandwich.
So, gather your ingredients, fire up the stove, and get ready to enjoy a bowl of pure comfort! This Creamy Coconut Sweet Potato Pumpkin Soup is sure to become a fall favorite.
Creamy Coconut Sweet Potato Pumpkin Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 medium Yellow Onion chopped
- 2 cloves Garlic minced
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Cinnamon
- 1 medium Sweet Potato peeled and cubed
- 1 15 oz can Pumpkin Puree
- 4 cups Vegetable Broth
- 1 13.5 oz can Coconut Milk full-fat
- 1/4 teaspoon Cayenne Pepper optional
- 1 tablespoon Lemon Juice
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
- Add garlic, cumin, and cinnamon and cook for 1 minute more, until fragrant.
- Add sweet potato, pumpkin puree, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until sweet potato is tender.
- Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Return soup to the pot and stir in coconut milk, cayenne pepper (if using), and lemon juice. Season with salt and pepper to taste.
- Serve hot and enjoy!
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