This Hearty Sweet Potato Soup is the Perfect Cure for the Common Cold
With flu and cold season well upon us, I’m craving this hearty Sweet Potato Pumpkin Soup.
Last week we got hit right between the eyes with the nasty flu. First our son, (which was scary considering he’s only three!) and then myself and now my husband.
I’m actually still battling it as we speak…or as you read…or whatever the case may be.
Anywho, I didn’t come on here to whine about our unhealthy misfortunes.
I’m here to tell ya all about this amazing Sweet Potato Pumpkin Soup that I like to call, “Feel Good Soup”.
If you’re under the weather, try switching up the Chicken Noodle Soup routine with this amazing, nutrient-dense golden gem.
Filled with fresh veggies, including cold-fighting onion and garlic, this Sweet Potato Soup packs a powerful flavor punch.
If you suffer from pain-inducing arthritis during the cold weather, this soup may also benefit you with it’s healthy dose of turmeric.
Turmeric is often known for it’s anti-inflammatory properties and it has a flavor all its own.
I’ve also included ground ginger in this soup, which is known for it’s anti-nausea properties.
To say I was glad to have this wonderful Sweet Potato Pumpkin Soup on hand last week was an understatement.
This wonderful, hearty, soup warmed my heart and soul with all of it’s golden goodness, and I had to share this golden gem with you all as well.
Fresh Vegetables give this Thai Sweet Potato Pumpkin Soup a Rich Flavor
Start out with a heavy, cast iron dutch oven and 1 tablespoon of Extra Virgin Olive Oil.
I highly suggest using a dutch oven for this recipe. Yes, it really does make a difference in the flavor!
If you don’t have a Dutch oven, you can also use any stock pot you have on hand.
Get that oil heating on medium heat and go prep the veggies.
Grab one medium sized onion and peel the skin off. Slice and dice the onion into bits and add it to your hot oil.
Now wash and dice two stalks of celery, discarding the leafy top part and the wide, white bottom end.
Ground Turmeric Lends this Paleo Sweet Potato Soup Anti-Inflammatory Properties
Saute the onion and celery, stirring to coat in the oil, until the onion becomes translucent.
Add in 4 cloves of minced garlic or 1 tablespoon of fresh pre-minced garlic along with 1 teaspoon of ground turmeric.
Ground Ginger Gives this Soup a Wonderful Flavor and Tummy-Calming Properties
Stir the ground turmeric in to combine it with the oil and other veggies, then add in 1 teaspoon of ground ginger.
The ginger gives this Sweet Potato Pumpkin Soup a lovely, Thai taste. Almost like a beautiful curry.
Sweet Potato and Pureed Pumpkin Come Together to Form a Wonderful Combination
Your onion and celery should be getting tender at this point, so add in 1/2 cup of pureed pumpkin along with 3 medium peeled and diced sweet potatoes.
Tips for Making this a Vegan Sweet Potato Pumpkin Soup
For the base of this soup we will be using 4 cups of Organic Chicken Broth.
You can also use organic chicken bone broth or a vegetable stock or broth if you want to make this a Vegan Sweet Potato Pumpkin Soup.
Whatever you choose to use, I suggest using a brand that doesn’t include sugar in their broth or stock.
I like to keep this Sweet Potato Soup clean and Paleo compliant so I make sure I don’t accidentally get any sneaky sugar in my broth.
Add a little ground black pepper and Pink Himalayan salt here too.
If you want to really add a flavor punch, put just a pinch of Nutmeg in as well.
Simmering this Sweet Potato Pumpkin Soup is Key for Tenderizing the Sweet Potatoes and Infusing the Soup with Vibrant Flavor
Give the contents of your Dutch oven a good stir and bring to a simmer.
Place the lid on the pot and cook this Sweet Potato Pumpkin Soup on medium heat for 25-30 minutes or until the sweet potatoes are tender.
Use an Immersion Blender to Make this Whole30 Sweet Potato Pumpkin Soup Velvety Smooth
Now that the sweet potatoes are tender, grab an immersion blender and get to work.
It will take a few minutes, but the resulting texture and flavor is so worth it!
Blend this Sweet Potato Soup until completely smooth and no lumps remain.
We make this Dairy-Free Sweet Potato Soup with Rich and Creamy Coconut Milk
Now that the soup is velvety smooth, add in one, 13.5 ounce can of coconut milk.
A little tip: make sure you use full fat coconut milk for extra creaminess.
Also, shake the can before opening it to mix the thick cream with the thinner coconut milk.
Avoiding Gluten? Good News! This is also a Gluten-Free Sweet Potato Pumpkin Soup
Stir the thick creaminess of the rich coconut milk into the Sweet Potato Pumpkin Soup and just inhale.
Breathe in the satisfying smell of wholesome goodness.
Did I mention that this is also a gluten-free soup? That’s right! You get to enjoy this deliciousness without the negative effects of gluten.
Garnish this Rich and Flavorful Soup with Extra Coconut Cream for a Visual “Feel Good” Appeal
Top your Sweet Potato Pumpkin Soup with an extra drizzle of Coconut Cream and some crunchy salted sunflower or pumpkin seeds.
If you’re not eating Paleo, you can also pair this Dairy-Free Sweet Potato Soup with a thick slice of toasted french bread or saltine crackers.
Thank you for joining me in my kitchen today to make this lovely Sweet Potato Pumpkin Soup.
I hope you have a wonderful week and that you’ll come back soon to visit with me!
Sweet Potato Pumpkin Soup
Sweet Potato Pumpkin Soup is a hearty and delicious, nutrient-dense "feel good" soup designed to strengthen your body and nourish your soul.
- 1 tbsp extra virgin olive oil
- 1 medium onion diced
- 2 ribs celery diced
- 1/2 cup pureed pure pumpkin
- 3 medium sweet potatoes peeled and cubed
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 4 cloves fresh minced garlic or 1 tbsp pre-minced fresh garlic
- 4 cups organic chicken broth
- 13.5 oz canned coconut milk
- pink Himalayan salt to taste
- ground black pepper to taste
- 1 pinch ground nutmeg
Place the oil in a heavy Dutch oven and heat on medium high heat until hot.
Add in the diced onion and celery, stirring to coat in the oil. Cook until tender, about 6 minutes.
Add the turmeric, garlic, and ginger and stir.
Add in the pumpkin, sweet potatoes, and chicken broth and stir well.
Add the salt, pepper, and nutmeg, stir well and bring everything to a simmer.
Place the lid on the Dutch oven and cook about 30 minutes or until the sweet potatoes are cooked through and tender.
Remove the lid, turn the heat to low, and use an immersion blender to completely blend the soup until smooth and no chunks remain.
Pour in the coconut milk, shaking the can beforehand to mix the cream with the milk.
Stir the coconut milk in and serve with a garnish of coconut cream and salted sunflower or pumpkin seeds and enjoy!
Shared at Full Plate Thursday
Shared at Meal Plan Monday
Also shared at Weekend Potluck
View at What’s for Dinner