Pumpkin And Sweet Potato Soup
It’s still pretty cold in Western Washington but we’re marching towards spring. There are a few extra minutes of day light every afternoon now but as soon as the sun goes down, there is still a strict chill and cravings for something creamy and delicious. This soup is loaded with vitamins and it has just the right amount of sweetness.
Let’s dish on milk real quick. I make this soup dairy free because I love the light flavor and texture of almond milk. This soup was created for its ability to dairy swap. You could certainly use regular cows milk (low fat) or even cashew milk would be okay. At the school I work at, Almonds and Cashews are on the outlaw list (but they are still one of America’s most wanted, right? Truly one of my favorite foods!) Coconut milk is a tasty option in this soup and the children love the flavor too. Just make sure to get unflavored coconut milk and purchase it in the half gallon size in the dairy department instead of canned coconut milk. Canned coconut milk typically does not have the fat removed and sometimes has added sugar. I’ve accidentally gotten vanilla flavored almond milk for this soup and the flavors don’t blend too well. It becomes too overly sweet for me. This is a soup that requires a sweetness balance with a savory consistency and flavor too.
Although we are out of the “pumpkin spice everything” season, pumpkin has so many high quality nutrients that any time I can plop in some pumpkin, despite the season, I love it. That’s not to say that every recipe has hidden pumpkin, but truly, pumpkin has a very long list of health benefits such as Vitamins A, C, E, and essential minerals that are great for your eyes, skin and hair. If you haven’t tried using brown rice flour yet, I would definitely get in there and sample it in your soup today. It’s gluten free, and I love the consistency. Also, unlike cornstarch, brown rice flour can be thrown into warm liquid without consequence. In my experience brown rice flour has worked very well.
In the fall, I often will grab a few extra cans of pumpkin when they go on sale and just keep them in my pantry to use throughout the year or donate later in the new year to my local food bank. You will love how fast you can make this soup. The only chopping required is onion and garlic. Frozen chopped onions can be substituted for fresh onions in a time crunch. It is important to frequently stir this soup. It has some natural sugar that if left on its own too long can be as destructive as a toddler with crayons in a white playroom. This pumpkin and sweet potato soup however, hits a touchdown every time.
Pumpkin And Sweet Potato Soup
A warm and creamy winter time dairy free soup.
Ingredients
- 1 cup yellow onion small diced
- 2 Tablespoons olive oil
- 2 each garlic cloves chopped small
- 1/2 gallon milk unsweetened almond, cashew or coconut milk (cows milk is okay too)
- 1/2 cup brown rice flour or cornstarch
- 1 15 oz can pumpkin puree
- 1 15 oz can sweet potato puree
- 4 oz applesauce unsweetened
- 2 Tablespoons maple syrup
- 2 tsp kosher salt
- 1 tsp white pepper
- 1 tsp cinnamon
- 1/4 cup feta cheese optional garnish
- 1/4 cup toasted pumpkin seeds optional garnish
Instructions
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In a large soup pot, add olive oil, onion and garlic. Cook 2-3 minutes until onions are soft and translucent. Reserve
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In the soup pot, add the milk and whisk in the brown rice flour until fully incorporated and warm to a light simmer.
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Into the milk mixture, add sweet potato, applesauce, pumpkin, cinnamon, onion and garlic. Simmer 15 minutes and stir often. Be sure to keep temperature on medium heat and stir frequently as natural sugars in sweet potato can become sticky and burn.
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Whisk in maple syrup, season with salt and pepper, cook 2 minutes and remove from heat. ladle in bowls and add optional garnish. Enjoy!
Picture from Pixabay.com. Recipe is my own. Please do not reproduce or sell this information without permission of Emeraldmenus.com or Chef Julie This post contains affiliate links which help sustain this website and grocery bills.
