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ERIN

SWEET POTATO PUMPKIN SOUP

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 CUPS
Ingredients Method Notes

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

Method
 

  1. HEAT OIL IN LARGE POT OVER MEDIUM-HIGH HEAT
  2. ADD ONION AND SAUTE FOR 3 MINUTES
  3. ADD GINGER, CURRY, CUMIN, NUTMEG, AND GARLIC AND COOK FOR 1 MINUTE
  4. 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
  5. STIR IN THE MILK UNTIL HEATED THROUGH (DON'T BOIL)
  6. LADLE INTO BOWLS AND TOP WITH 1/2 TBSP LOW-FAT SOUR CREAM
  7. 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.