Pumpkin Sweet Potato Soup Gf Df Paleo Whole30 Recipes
PUMPKIN SWEET POTATO SOUP (GF, DF, PALEO, WHOLE30)
This Pumpkin Sweet Potato Soup recipe is the perfect fall comfort food. Creamy coconut milk gets paired with cozy fall spices in this warm dish, made even easier by using canned pumpkin instead of fresh. Cook up this healthy meal for lunch or dinner, or serve it at your Thanksgiving table. (gluten free, dairy free, paleo, Whole30)
Provided by Taryn Solie
Categories Soup
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat oven to 400 F. Use a sharp knife and cutting board to cut a sweet potato in half lengthwise. Set on a baking sheet with parchment paper and cook for 30-40 mins, until soft all the way through in both halves. Let cool for 10-15 minutes, then peel the skin away and cut the potato into chunks. Set aside.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add in diced onion and 1/8 tsp kosher salt and stir with a wooden spoon, cooking for 3-4 minutes until onion is cooked through and translucent.
- While onion is cooking, measure out the ground cinnamon, ginger, nutmeg, and cloves into a small bowl and stir to combine. Once onion is cooked through, add the spices to the pot. Add in the cut sweet potato and stir together for a minute or two.
- Pour in the canned pumpkin and broth, stirring to combine. Add in the bay leaf then increase to high heat to bring the pot to a boil. Reduce heat to low and let simmer for 15 minutes.
- When the 15 minutes are done, remove the pot from the heat and let cool for 5-10 minutes. Remove the bay leaf then use an immersion blender to combine everything together.
- Add in the full fat coconut milk and continue using the immersion blender until the soup reaches a smooth consistency. Add ground black pepper and more kosher salt until the soup tastes as you like it, starting in 1/2 tsp increments for the salt. Serve with a swirl of additional full fat coconut milk, some freshly cracked pepper, and a sprinkle of pepitas or pecans!
Nutrition Facts : Calories 194 kcal, Carbohydrate 24 g, Protein 3 g, Fat 11 g, SaturatedFat 9 g, Sodium 773 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
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