Ingredients:
2 medium sweet potatoes, peeled and diced
1 cup pumpkin purée (canned or fresh)
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup coconut milk (or heavy cream)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil
Pumpkin seeds for garnish (optional)
Drizzle of extra coconut milk or cream for garnish
Directions:
Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant.
Cook the vegetables: Add the diced sweet potatoes, pumpkin purée, cinnamon, nutmeg, paprika, salt, and pepper to the pot. Stir to coat the vegetables with the spices.
Add the broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes are tender.
Blend the soup: Use an immersion blender (or transfer the soup in batches to a regular blender) to blend until smooth and creamy.
Stir in coconut milk: Stir in the coconut milk (or cream) and adjust seasoning if needed. Simmer for an additional 5 minutes to warm through.
Garnish and serve: Ladle the soup into bowls and garnish with pumpkin seeds, a drizzle of coconut milk or cream, and a sprinkle of smoked paprika.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 250 kcal per serving
