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SWEET POTATO PUMPKIN SOUP

ERIN
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 CUPS

Ingredients
  

  • 1 TSP VEGETABLE OIL
  • 1 CUP CHOPPED ONION
  • 1 TSP GROUND GINGER
  • 1/2 TSP CURRY POWDER
  • 1/4 TSP GROUND CUMIN
  • 1/4 TSP GROUND NUTMEG
  • 2 CLOVES GARLIC, MINCED OR 1/2 TSP GARLIC POWDER
  • 2 CUPS SWEET POTATO, PEELED AND CUBED
  • 2 CUPS LOW SODIUM, NONFAT CHICKEN BROTH OR VEGETABLE BROTH
  • 1 ½ CUPS WATER
  • 15 OUNCES PUMPKIN
  • 1 CUP NONFAT OR 1% MILK
  • 3 TBSP LOW-FAT SOUR CREAM

Instructions
 

  • HEAT OIL IN LARGE POT OVER MEDIUM-HIGH HEAT
  • ADD ONION AND SAUTE FOR 3 MINUTES
  • ADD GINGER, CURRY, CUMIN, NUTMEG, AND GARLIC AND COOK FOR 1 MINUTE
  • STIR IN THE SWEET POTATO, BROTH, WATER, AND PUMPKIN AND BRING TO A BOIL. REDUCE HEAT AND SIMMER TO 15 TO 20 MINUTES, OR UNTIL THE SWEET POTATO IS SOFT, STIRRING CONSTANTLY
  • STIR IN THE MILK UNTIL HEATED THROUGH (DON'T BOIL)
  • LADLE INTO BOWLS AND TOP WITH 1/2 TBSP LOW-FAT SOUR CREAM
  • REFRIGERATE LEFTOVERS WITHIN 2 HOURS

Notes

I am not normally a huge fan of pumpkin but the combination with sweet potato and spices is delicious.