Curried Pumpkin Sweet Potato Soup
Inroduction
About this Recipe
By: Caitlin Greene
One of my absolute favorite soups has always been pumpkin or squash soup, and in my opinion, curry complements the sweetness of the pumpkin. I decided to make my basic pumpkin soup with a curry variation. My boyfriend, who always gives his honest opinion when it comes to my recipes, gave this soup a TEN. I would have to agree, it may be one of my favorite meals I’ve ever made.
I originally made this recipe using just canned pumpkin, and it was absolutely delicious. The second time I made it, I was running low on pumpkin purée, but I did have a bunch of sweet potatoes. I decided to substitute half of the pumpkin with sweet potato and it literally made this recipe! It was so good that I changed the recipe to be pumpkin and sweet potato. The combination of both created a silky texture and a heartiness.
I always start my soups by sautéing the onion and garlic and any other veggies, because it really brings out the flavors. For this soup, I added chopped celery. Celery adds a natural “saltiness” because it is a good source of both sodium and water, making it perfect for soups. You don’t need to worry about evenly chopping the veggies, because this soup is puréed in a blender. Alternatively, if you don’t have a high-speed blender you could use an immersion blender.
Curried Pumpkin Sweet Potato Soup
Ingredients
Curried Pumpkin Sweet Potato Soup
- 1 tablespoons olive oil
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 1 can whole fat coconut milk
- 1 2/3 cups broth
- 1/2 can pumpkin
- 1 medium sweet potato peeled and cut into 1/2 inch chunks
- 1 tablespoon maple syrup
- 2 teaspoons paprika
- 1.5 teaspoons curry powder (see my homemade curry powder recipe below)
- 1.5 teaspoon salt
- 1 teaspoon coconut aminos
- Optional: 1-2 tablespoons butter/ghee/coconut oil
Homemade Curry Powder:
- 2 Tbsp ground coriander
- 2 Tbsp ground cumin
- 1 1/2 Tbsp ground turmeric
- 2 tsp ground ginger
- 1 tsp dry mustard
- 1/2 teaspoon chipotle chili powder
- 1/2 black pepper
Instructions
- Heat olive oil in a large soup pan over medium high until sizzling.
- Add onion, celery and garlic. Sauté for 2-3 minutes, until softened.
- Add coconut milk, broth, pumpkin, sweet potatoes, maple syrup, paprika, curry, salt and coconut aminos and bring to a boil.
- Mix together with a wooden spoon.
- Cover, reduce heat to low, and allow to cook for about 20 minutes, until the sweet potato is tender enough to be pierced with a fork.
- Add all ingredients to a high speed blender, blend until very smooth, like a purée.
- Stir in butter/ghee or coconut oil if using. Serve immediately.
