There are a whole lot of reasons to get excited about pumpkin season!
And I’m not just talking about their gorgeous decorating appeal either.
As you can see, I’ve been busy placing pumpkins all over my house, but that’s not the only thing we’re doing with them. We’re eating them too, and there are a lot of good reasons for that.
Pumpkins are a wonderful source of vitamins A & C. They are high in fiber, potassium, and are a rich source of carotenoids. In fact, both sweet potatoes and pumpkins contain the antioxidant beta-carotene, which is believed to play a possible role in cancer prevention.
The sweet potato pumpkin soup is festive, tastes great and you can think of it like a big bowl of health benefits. I can’t wait for you to give it a try!
Sweet Potato Pumpkin Soup
Yields: 4 – 6 bowls
Ingredients:
2 Tbsp. extra virgin olive oil
3 medium sweet potatoes, peeled and diced into bit size pieces
1 onion, diced
1 orange bell pepper, diced (or any color bell pepper)
4 cloves garlic, minced
32 oz. (1 QT/ 946mL) Low Sodium Vegetable Broth
1 can (15oz or 425g) pumpkin
1 Tbsp. curry powder
1 tsp. sea salt (plus a pinch)
½ tsp. black pepper (plus a pinch)
Directions:
Heat a large soup pot over medium heat. Add extra virgin olive oil.
To the pot add diced sweet potatoes, onion, bell pepper and a pinch of salt and pepper. Sauté for 10 minutes, stirring frequently.
Add minced garlic, stir and sauté for 2 minutes.
Add the vegetable broth, canned pumpkin, curry powder, salt and pepper.
Bring soup to a boil, then cover and reduce heat to a low boil. Cook for 25 minutes, stirring occasionally or until the sweet potato cubes are tender.
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With love, gratitude & big warm hugs,
Wendy Irene
