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!
