Pumpkin and Sweet Potato Soup
This versatile gluten free soup is easy to modify to suit tastes and available ingredients. For a thinner consistency, add more gluten free stock. Prepare it in a crockpot to free up space on the stove. It can be made three days ahead; reheat before serving.
Servings: 8 servings
Calories: 192kcal
Ingredients
- 3 cups pumpkin purée
- 4 cups gluten-free vegetable, chicken or beef broth
- 1 large sweet potato , peeled and cubed
- 1 large onion , peeled and diced
- 1 clove garlic , crushed
- 1 tablespoon extra virgin olive oil
- 1 cup vanilla yogurt or dairy-free yogurt substitute (coconut, soy, rice)
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 tablespoon allspice
- 1 tablespoon cumin
- 1 teaspoon curry powder
- 1 teaspoon ground cloves
- ½ teaspoon coriander
- Rosemary sprig , for garnish
Instructions
- Combine pumpkin puree, broth and cubed sweet potatoes together in a large pot or crockpot.
- In a large skillet over medium-high heat, sauté onion in olive oil. Add garlic when the onions become translucent.
- Stir onion and garlic into the pumpkin mixture, along with yogurt and chickpeas. Add seasonings (except rosemary) and stir well. Cover and cook over medium heat until potatoes are soft.
- Carefully ladle mixture into a large food processor and blend until smooth. This may require dividing the soup into smaller portions to process separately, depending on the size of your food processor bowl. Place a clean kitchen towel over the top of the food processor lid to prevent hot liquids from splashing.
- Return the puréed soup to the pot and taste to determine if more spices are needed.
- Serve soup hot in individual bowls. Garnish each with a light sprinkle of allspice and a sprig of rosemary.
Notes
TIP: For richer flavor, use roasted pumpkin instead of canned. To roast a pumpkin, cut a fresh, food-grade pumpkin in half and scrape out the seeds and strings. Set seeds aside to toast separately. Place halves, cut side down, in a large pan filled with ½ to 1 inch water. Bake in a preheated 375-degree oven until pumpkin is soft. Scoop pumpkin from rind. Place in a food processor and puree until smooth. Strain puree through a sieve before using.
Nutrition
Calories: 192kcal | Carbohydrates: 32g | Protein: 8g | Fat: 4g | Cholesterol: 1mg | Sodium: 470mg | Potassium: 601mg | Fiber: 7g | Sugar: 11g | Vitamin A: 16640IU | Vitamin C: 14.9mg | Calcium: 131mg | Iron: 3.8mg