Sweet Potato Pumpkin Curry Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 stalk celery chopped
- 1 medium sweet potato cubed
- 1 cup pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon curry powder
- to taste salt and pepper
- for garnish fresh parsley chopped
- for garnish pumpkin seeds
- for garnish lime wedges
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and celery and sauté until softened, about 5 minutes.
- Add sweet potato and pumpkin puree and cook for another 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until sweet potato is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and season with salt, pepper, and curry powder to taste.
- Serve hot, garnished with fresh parsley, pumpkin seeds, and a lime wedge.
