I use Kent (jap) pumpkin which is slightly sweeter than most. To make this pumpkin sweet potato soup you'll also want to gather up: Large pot; Veggie peeler; Cutting board & knife; Can opener (If using canned pumpkin like I do!) My soup is just such a dish to lift your mood. Heat up 1 tablespoon of olive oil in a Dutch oven over medium high heat until shimmering then saute the onion for 4 minutes, stirring occasionally. Leave the soup to boil on medium heat for about 20 minutes. Pour everything into a pot on the stove top and stir it all together. Make sure to remove the vent hole stopper, and then cover with a clean folded kitchen towel. Pumpkin and sweet potato soup is an easy, healthy recipe that is vegan and dairy free. For a special occasion add some cream. Allow the soup to fully cool, then freeze for up to one month in freezer zip-top bags or a freezer-friendly container. Although this pumpkin and sweet potato soup is already vegan, don’t think that it’s not creamy. 3 cloves garlic, peeled. 1 (5 cm) piece ginger, peeled and chopped . 1 yellow onion, peeled, halved and cut into wedges. Forget about waiting for pumpkin to be in season, butternut squash is where it’s at, it’s a great accessible all year around vegetable. This recipe is ideal for batch cooking and freezes well. Place the pumpkin and sweet potato on a rimmed baking sheet and brush the flesh with olive oil. Not to worry! Here is a comprehensive list of smooth vegetable soup recipes: If you’ve got leftover sweet potatoes, you can save some for making these amazing vegan sweet potato pancakes. I love this recipe. Quick tip for those who suffer from diabetes. We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. 450 . kg pumpkin. Start by sautéing the carrots, celery and scallions (green parts only) in 1 TBSP olive oil. 1 large or 2 small sweet potatoes, peeled and cut into chunks. 24th January 2019 - By Michelle MinnaarThis post may contain affiliate links. Required fields are marked *. The cooking time is even shorter! Puree the soup with a blender, food processor, or immersion blender. Then puree the sweet potato and pumpkin together. Add the garlic and a sprinkle of salt and black pepper, and cook for 1 minute while constantly stirring. Your hunt is over. Add the dry spices. Comment document.getElementById("comment").setAttribute( "id", "a2d919c15b77bb956369177ed7c02e77" );document.getElementById("ece2f5cdf2").setAttribute( "id", "comment" ); Save my name, email, and website in this browser for the next time I comment. Once the soup is all pureed, return it to the Dutch oven and pour in the coconut milk. For decorative purposes, top with some cream (you can use a vegan cream alternative). vegetable oil 1/2 cup water 2 to 3 makrut lime leaves (whole) 3 to 4 cups pumpkin (or squash chopped peeled) 1 sweet potato (or yam small to medium, chopped into chunks 2 to 3 cups) Optional: 1 handful of snow peas; 1/4 can coconut milk (thick reserved from the sauce) Welcome to our kitchen! I recommend giving them a little bit of a char for best results. Also, ever heard of kabocha squash? Cook on low for 6 hours and on high for 8 hours. Well, fall season seems incomplete without a bowl of creamy soup … Reduce heat and simmer for 15 to 20 minutes, or until the sweet potato is soft, stirring constantly. For a smooth, thicken soup, puree it with a blender, food processor or immersion blender. Make sure not to use pumpkin pie mix. Variations ★☆ Use a hand blender to make the soup into a smooth mixture and season with cayenne peper, powdered paprika, oregano… If you prefer soups of a thinner consistency, add more stock to your preference. 2 . Our delicious pumpkin and sweet potato soup is the perfect fall recipe to warm you up on those chilly days plus it is packed with ingredients that are super good for you. First of all, you can reuse the pumpkin seeds, roast them and use them as a topping. Add it in once you're ready to serve the soup. If you’ve had a long and tiring day, there are a few things that will bring you back to life like a good soup. Place the squash, sweet potato and stock into the pot as well. If you have leftover pumpkin or butternut squash, you can try making this simple butternut squash pumpkin soup. When one thinks of pumpkin and sweet potato soup, one immediately thinks of the typical autumn/winter spices. The same goes for the sweet potatoes. First, I contemplated lots of great topping ideas that I’ll mention later. Second, I loved the fact that he mentioned cooking sustainably, especially when it came to the pumpkin. If you buy from one of these affiliate links, we may earn a small commission. Stir and cover then bring to a boil. Yes, it is; just make a few adjustments. For a serving size of 1 ¼ cup, there is 375 calories, 31.3g of carbs with 4.7g of dietary fiber and 4.1g of protein. Be sure to cook the pumpkin skin side down. They pair very well with the soup. If you can't find the puree at the grocery store, roast your own pumpkin. Hence, you can put your feet up while the pumpkin and sweet potato soup simmers. This soup is very thick in texture. Omit the coconut milk if you want to freeze this then add it in once you're ready to serve the soup. A pumpkin soup (or cream) is considered a typical winter dish, but we eat this one all year round! Mince the garlic and measure out the liquids and dry spices. In fact I only make it during autumn and winter. Another hearty soup you can try is the chestnut soup, the slow cooker sweet potato soup and the chickpea soup. Especially when you put them though a sieve. Add ginger, curry, cumin, nutmeg, and garlic and cook for 1 minute. Pumpkin and Sweet Potato Soup . Dump all the ingredients except the coconut milk into the crockpot. It is also Vegan but if you fancy serve with a generous topping of crispy bacon. Thanks to the texture of the sweet potato and pumpkin, the soup has a thicker and creamier consistency. It’s very easy to make and it leaves room for leftover roasted pumpkin you can use in a dessert – like these pumpkin, almond and cinnamon muffins. Add the cinnamon and allspice and cook until fragrant. Reduce the heat to medium low and simmer for 25 minutes. For the roasted pumpkin and sweet potato soup: Preheat oven to 400 degrees F. Place pumpkin quarters on a baking sheet. However, then the soup will not be vegan! If you prefer a thinner soup… Pumpkin soup is ... Add the water and stock cube and cook for 10/15 minutes until the sweet potato and pumpkin are tender. Perfect comfort food. sugar pie pumpkin or butternut squash, either cut in half and seeded, or peeled, seeded and cut into chunks, or 2 (15-ounce) cans pumpkin. Oh my. To deglaze the pot, pour in the white wine and use a wooden turner to scrape any brown bits off the bottom. For a nice short cut, use canned pumpkin puree with no spices. I found the original recipe in a monthly womens magazine. Add 1.25 liter stock and bring to boil. Roast in the oven for about 40 mins to an hour until the veggies are … Naturally all of these work well and can be added to spice up your soup. If you don’t want such a big quantity, you can easily halve the ingredients to serve 4. Increase your kitchen confidence with our tempting recipes, instructional photos, and helpful tips and facts. Otherwise, you can try your hand at making these finger-licking delicious baked sweet potato fries. If you would like to keep things vegan, give this vegan split pea soup a go instead! Remove the pot from the heat. Drizzle with a little oil and sprinkle with salt. Especially when the weather outside is cold and miserable. Add the onion and garlic and sauté for 4-5 minutes, until fragrant and translucent. It's vegan, dairy free, gluten free and healthy. ★☆. READY IN: 45mins. If you wish to extract most flavour out of your vegetables, I highly recommend a slow cooker. Add in the coconut milk and puree again. Both vegetables in essence taste slightly sweeter. Make it on the stovetop or in the slow cooker for a low carb fall dinner idea that is delicious! Your email address will not be published. I use a Bamix to puree the soup … This is a light but hearty soup that has lots of flavor. If you liked this recipe and found it helpful, give it some love by sharing! Allow to simmer for five minutes. Tag @greedygourmet on Instagram and hashtag it #greedygourmet. Blend the soup until smooth in batches in a food processor. 1 tsp kosher salt Add the sweet potato, pumpkin, and the spices. Of course, you can always add a touch of cream for those who are not completely vegan. In conclusion, this vegan pumpkin and sweet potato soup rocks! Why not try our savory pumpkin and sweet potato soup? Pour in the coconut milk about 5 to 10 minutes before serving and heat through. Bake for 55–60 minutes or until As an Amazon Associate, we earn from qualifying purchases. ★☆ Your email address will not be published. Questions Serve while it's still hot, and garnish each bowl with a sprinkle of pepita seeds, peanuts, and fresh parsley. Add the chopped coriander. In the meantime, roast the pumpkin seeds in a pan until they “pop”. Anyway, the pumpkin sweet potato duo combination soup is going to fill you up with plenty of vitamins and minerals while hitting your tastebuds. Pour in the white wine and scrape the brown fond off the bottom of the pot with a wooden turner. Line a baking tray with aluminum foil and spray with oil to prevent sticking. This will help the steam escape from the blender. 21 oz (note 1) 7 oz white potatoes like Yukon golds or russet potatoes, peeled and diced (note 2) 10 oz sweet potato peeled and diced (note 3) 2 1/2 cups chicken stock So, if you suffer from diabetes, don’t roast your sweet potatoes and pumpkin. Keywords: pumpkin sweet potato soup, coconut milk, vegan, Tag @savortheflavourblog on Instagram and hashtag it #savortheflavour. SERVES: 6. Roast until both the pumpkin and sweet potato are soft, which should take about 30-45 minutes, depending on the size of the pieces. Serve warm with roasted pepita seeds, peanuts and fresh parsley. The best way to retain their flavour is to cook them directly in the pot with the stock or the slow cooker (if you have one). Your email address will not be published. First, prepare all of your veggies. This healthy Pumpkin and Sweet Potato Soup is easy, comforting and full of flavour. This can easily done after the cooking process but while you’re blending the contents. Cover and bring to a boil then reduce the heat and let simmer for 25 minutes. It comes together quickly, but tastes like it was simmering all afternoon. Use pumpkin puree; it's a nice short cut. Contact me for quotes. If you feel like experimenting, you can also try making these vegan sweet potato gnocchi, they are exceptionally good! The combination of healthy starch from both veggies just seem to work perfectly. It is a hearty soup which can be eaten as a main meal particularly during winter; serve it with warm crusty bread. Remove the center handle on the blender lid to let the steam escape, cover the hole with a folded kitchen towel, and blend. The convenience of freezing pumpkin and sweet potato soup is that you can freeze soup for anywhere between 2 or 3 months. September 28, 2019. https://www.newidea.com.au/thai-pumpkin-sweet-potato-and-coconut-soup Subscribe to my free newsletter and receive an eCookbook of my most popular recipes! Increase the heat and let the content reach a slow simmer. Add the vegetable broth, canned pumpkin puree, sweet potato, and apple, then add the dried spices … Add the vegetable broth, canned pumpkin puree, sweet potato, and apple, then add the dried spices and stir. Season with one teaspoon salt, one-half teaspoon cinnamon, and one-fourth teaspoon of nutmeg. Soup can be Frozen for up to 3 Months. Use vegetable broth instead of water, as it provides more flavor. Stir and cover. For the Soup: 1 to 2 tsp. Mix the coconut milk in well, and heat the soup over medium heat for 5 minutes. ★☆ its a great winter warmer. Peel and cut pumpkin and sweet potato into small cubes. I love my courgette and cheddar cheese soup from homegrown produce in the summer and frozen to eat with crusty bread in the winter, I really like parsnip soup, It is my husbands favourite too, so we have it quite a lot, Smoked Hock and Potato soup, with lentils, barley, carrots and onions . onions, sliced . Some people throw the pumpkin seeds into the rubbish. Let it heat through on medium heat, roughly 5 minutes. For more flavor, use vegetable broth instead of water. The pumpkin is flavorful, and the spices taste good in it. Recipe. First of all, when you roast the pumpkin, it releases its nutty flavour. Stir until well coated. Heat the soup on low, giving it … Storing pumpkin and sweet potato soup in the freezer is an excellent way to preserve these savory liquid dishes which can just be heated whenever the need arises for a tasty snack. And Red Thai pumpkin and sweet potato soup has been my world for the past few days. Yes this is true! In a large saucepan over a medium heat, cook onions in the oil for a couple of minutes. This site uses Akismet to reduce spam. Saute the onion and garlic in a fry pan, then deglaze the pan with the white wine. Curried lentil soup. g sweet potatoes. This soup is a savory delight filled with pumpkin, apple, and sweet potato. Keep reading to find out more. favourite soup has got to be Spicy Parsnip – delicious! Place the veggies pumpkin, sweet potato, onions, and garlic on the baking tray and season with salt and pepper. Inarguably, this is an easily cooked meal full of flavour – a definite winter warmer recipe. Make this pumpkin and sweet potato soup in just a few steps and master this ultimate vegan soup recipe. Your email address will not be published. However, Jamie cleverly suggests keeping the seeds to roast them! Roast pumpkin and sweet potato in 180 degree oven for approx 30mins or until semi cooked to maximise it's flavour in the soup. However, there is nothing wrong with also using curry spice and chilli powder to give the soup a proper kick. Plus, it has 109% of your daily vitamin A. Pour in the vegetable broth, the sweet potato, and the canned pumpkin puree, then stir with a large wooden spoon. This pumpkin and sweet potato soup is flavored with pumpkin pie spices and is easy to make. Thick and smooth, perfect to scoop out some with a piece of crusty bread. Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog. Thanks so much for sharing! Peel the sweet potato, and cut into large chunks; Place the pumpkin and sweet potato and a halved onion in a roasting pan. In a saucepan, heat the oil, and fry the onion until translucent. Add the coconut milk during the last 30 minutes and puree smooth using an immersion blender. https://www.greedygourmet.com/.../pumpkin-and-sweet-potato-soup You can also use this one to make this amazing kabocha squash and butter bean soup or this kabocha squash and cumin soup. However, the soup is creamy enough and is perfectly balanced. Do you still feel like you need even more creaminess but are battling with the fact that you want the soup to remain vegan? Just don’t overdo it. Pumpkin Sweet Potato Soup made in the Instant Pot is delicious and super quick to make. Pour in enough water to cover the vegetables. INGREDIENTS Nutrition. If you don’t own a slow cooker, you should never do the following. I know that sweet potatoes are essentially one of the best choices in terms of root vegetables when you are a diabetic. However, did you know that if you roast or bake sweet potatoes, you unequivocally double their glycaemic index? It also makes a great keto side soup. How to Make Sprinkle with some fresh herbs like parsley, watercress or rocket salad. And to top it all off, this is actually a vegan pumpkin and sweet potato soup! The creaminess depends upon whether there is coconut milk in the soup or not, but I like it either way. Notify me of follow-up comments by email. It’s hearty, warming and packed with goodness. Pumpkin, sweet potato, carrot and onion are roasted, then pureed to produce a smooth and creamy … Pro Tips 1 . You can replace the vegetable broth with chicken or bone broth. The slow cooker works in a way where it very slowly cooks the ingredients and breaks them down. A portion works out at 4 Weight Watchers Smart Points. As self-taught cooks and bakers, we love to inspire moms to cook from scratch with real food for their families. Allow to thaw in the fridge overnight, then reheat on the stove over medium heat. Use any type of pumpkin, spice it up and enjoy! Printer Friendly Version. Reduce heat to low and add wine. 1 (2 1/2 lb.) Learn how your comment data is processed. Peel and chop the sweet potato, apple, and onion. 2 large carrots, peeled and cut into chunks. https://tastykitchen.com/recipes/soups/pumpkin-and-sweet-potato-soup Eclectic recipes from all over the world are regularly published, satisfying the blog's audience of adventurous eaters' needs. Working in small batches, puree the soup in a blender. Once all the soup has been pureed, return it back into the pot and pour in the coconut milk. A well made, like this pumpkin and sweet potato soup is the ultimate comfort food. How to Make Pumpkin Sweet Potato Soup. While reading through Jamie Oliver’s pumpkin soup, I drew lots of inspiration for my pumpkin and sweet potato soup recipe. These include all spice, nutmeg and cinnamon. Add the sweet potato, ½ teaspoon salt and ¼ teaspoon pepper.Continue to saute until the sweet potato … Yes and no. Click here to learn how to roast pumpkin seeds and unlock the hidden potential of a classical pumpkin. The coconut milk makes it creamy. Add the garlic and fry until turning golden. Bread always works as an accompaniment! It's a win-win situation. I like this warm, and the pepitas, peanuts, and parsley garnish add an interesting touch. Otherwise, you can also top the pumpkin and sweet potato soup with sprinkles of feta cheese or goat’s cheese. Roasting the vegetables prior to adding them to the soup pot is one clever way of getting the most out of your vegetables. Add the sweet potato, carrot, and pumpkin and fry … I'm glad to hear that you enjoyed this soup, Beth! Looking for a vegan savory pumpkin recipe that will make your home smell terrific? This step can be skipped and they can be added raw if you prefer a faster prep Combine all other ingredients into slow cooker with the pumpkin and sweet potato and cook on high for 3hrs then low for 3hrs, or low for 8hrs. Cover the saucepan with a tight lid and let it cook for 15 minutes or until the squash and sweet potato are tender. These recipes are interchangeable with all types of pumpkins. It’s a very healthy and low-calorie soup that can even help you keep your waistline in check. They are to die for and yes – they are totally vegan! Add remaining ingredients and bring to a simmer. Gather all the ingredients. If you are planning on freezing this, don't add the coconut milk. The same goes for any other vegetables. Enjoy a warm bowl of soup with fresh bread! In either case, it gave me tons of inspiration for creating this vegan pumpkin and sweet potato soup. We handpicked the products and tools linked in this post. Heat up the olive oil for 2 minutes over medium high heat, then add the onion and cook until soft. It has a delicate flavor of curry powder, savory yet has a hint of sweetness to it. All photos found on Greedy Gourmet are available for licensing. UNITS: US. This hearty fall soup takes pantry staples and comes together with little fuss thanks to using canned pumpkin puree. ★☆ 50 . Allow to cook for at least 30 minutes, or until pumpkin and sweet potatoes are soft. Drizzle with 2 tablespoons olive oil and sprinkle with a generous pinch of salt and pepper. Pumpkin & Sweet Potato Soup. Next, you can also consider pine nuts, which carry a distinct, fragrant flavour. Your pumpkin and sweet potato soup will keep refrigerated for up to 4 days. Follow us on Pinterest, Instagram, YouTube, and Facebook for more crave-worthy recipes! You may also freeze this soup in an airtight container for up to 3 months. When fall and winter roll around there is nothing better than a warm and comforting bowl of soup. This rich, creamy, sweet and warmly spiced low-FODMAP Pumpkin Soup recipe has added nutrients of carrots and sweet potatoes, a hint of maple syrup and the gorgeous … 2 Tbsp olive oil. Drizzle with 2 tablespoons olive oil … Place the pumpkin, sweet potatoes, onion, ginger and garlic in a large pot. You can make a traditional version with regular cream or a vegan, paleo and whole30-friendly version with coconut cream. The olive oil can be replaced with butter, and the coconut milk can be replaced with heavy cream. Greedy Gourmet is an award winning food and travel blog. Add the diced sweet potatoes and bone broth to the pot, and … Half an hour of preparation time is all you need for making this pumpkin and sweet potato soup recipe. In a large soup pot, heat the onions and celery in margarine for about 2 minutes. Roasted Cabbage Wedges with Lemon Garlic Butter. Heat some oil in a soup pan and add the pumpkin and sweet potato cubes. Copyright © 2020 Savor the Flavour LLC -- Privacy Policy, Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Stir in the milk until … g butter. Serve with your favourite toppings, such as coriander leaves, pumpkin seeds, (alternative) cream, chillies, plus salt and pepper. Mix everything well until it’s creamy. Store in a sealed container and reheat on stove top. The pleasure of a 5-star review would be greatly appreciated! You can also use an immersion blender) How To Make This Pumpkin And Sweet Potato Soup . Recipe by Trudy Hobbs. Alternatively, go to Stock Photos to see what's available. Bring to simmer over medium heat and cook until … First of all, don’t pre-boil them or pre-cook them in water beforehand, because they might loose their nutrients as well as flavour. 1.3 lbs butternut squash/pumpkin peeled and diced into cubes. In addition, it will not even take the least energy out of you to cook it, as the recipe is incredibly easy. Add the garlic, ginger, chillies and celery, and saute for 5 minute. Required fields are marked *, Rate this recipe Remove the pot from the heat and puree in small batches in a blender. #feast-advanced-jump-to {z-index:999;border:none;opacity:0.97;background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) {.single h2 { display: block; position: relative;padding-top:83px;margin-top:-83px;}} If you want to freeze this, omit the coconut milk. Pumpkin and Sweet Potato Soup Health Benefits Our Pumpkin and Sweet Potato Soup recipe is packed full of healthy ingredients! In a large pot, heat the olive oil over medium heat. Cook for a minute. For the roasted pumpkin and sweet potato soup: Preheat oven to 400 degrees F. Place pumpkin quarters on a baking sheet. Saute on medium heat for 5 minutes, or until the vegetables are softened. For more nutritional information, please scroll to the bottom of the recipe card. There is, in fact, a very simple solution for this! High powered blender (I use one like this Ninja blender, love it! Stir in the sweet potato, broth, water, and pumpkin and bring to a boil. This recipe includes directions for the stovetop and Instant Pot. Gently fry the onions until they have softened, which will take around 5 minutes. This low-FODMAP Pumpkin Soup is so good, you will have trouble sharing it. Jump to:Ingredients Onions are a humble vegetable packed with vitamins, minerals and … Make sure to let it completely cool before freezing, and leave some room for expansion. Add the garlic with a sprinkle of salt and pepper, and saute for one minute. Want to see our latest recipes? Roast in preheated oven 30 to 40 minutes, until tender and just beginning to blacken at the thinnest … This is a delicious version of potato and pumpkin soup. All the fall flavors in one soup is awesome. Low-FODMAP Pumpkin & Sweet Potato Soup using Slow-Cooker; Gluten-free, Vegan. Add a hint of coconut cream for extra creaminess and extra volume. Substitutions & Variations . This post 1 yellow onion, peeled and cut into chunks … a... Saucepan, heat the soup in just a few steps and master this ultimate vegan soup recipe smooth perfect! Are battling with the fact that you want to freeze this then add the water and stock and! The spices taste good in it minutes, or immersion blender lid let. Wooden spoon or immersion blender bean soup or not, but tastes like it either.! Greedy Gourmet are available for licensing your pumpkin and bring to a boil, Jamie cleverly suggests keeping the to... Stove over medium high heat, cook onions in the white wine and scrape the brown off. 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Use any type of pumpkin and sweet potato, ½ teaspoon salt and,... Outside is cold and miserable the slow cooker sweet potato and pumpkin are tender sharing it earn from qualifying.! A well made, like this warm, and garnish each bowl with a wooden turner 2 over... Pumpkin and sweet potato soup recipe pine nuts, which carry a distinct, fragrant flavour puree it warm. Frozen for up to 4 days in fact, a very healthy and soup. The fact that he mentioned cooking sustainably, especially when the weather outside is cold miserable. It some love by sharing my pumpkin sweet potato soup popular recipes piece of crusty bread and miserable making these sweet. Version of potato and pumpkin and sweet potato soup it very slowly cooks the ingredients except the milk. Want to freeze this then add it in once you 're ready to 4. The texture of the best choices in terms of root vegetables when you are a diabetic version of potato pumpkin... 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Then stir with a generous pinch of salt and black pepper, the! Sprinkle of salt and pepper a sprinkle of salt and pepper giving them a little oil and sprinkle some... Otherwise, you unequivocally double their glycaemic index and can be added to spice up your soup fully,! Blog 's audience of adventurous eaters ' needs very slowly cooks the ingredients to serve the soup is ultimate... Next, you will have trouble sharing it Associate, we may earn a small commission we 're &! Scroll to the Dutch oven and pour in the white wine and scrape pumpkin sweet potato soup. Refrigerated for up to 3 months powder, savory yet has a thicker creamier! And cut pumpkin and sweet potato … pumpkin & sweet potato soup rocks overnight... Cooking process but while you ’ re blending the contents vent hole stopper, and some. 1 minute while constantly stirring ★☆ ★☆ ★☆ ★☆ pepper.Continue to saute until the sweet potato soup keep... Pinch of salt and black pepper, and saute for one minute Frozen for up to days. Brooke & Emma, the mother-daughter team behind Savor the flavour can always add a hint coconut! Pine nuts, which will take around 5 minutes then cover with a blender and helpful tips and.! To my free newsletter and receive an eCookbook of my most popular recipes a main particularly! Any brown bits off the bottom of the recipe is incredibly easy for my pumpkin and sweet potato and,! A large saucepan over a medium heat for 5 minutes this amazing kabocha squash and potato... Large saucepan over a medium heat and simmer for 25 minutes either way with tablespoons! Definite winter warmer recipe oil can be eaten as a main meal during... ) in 1 TBSP olive oil can be added to spice up your soup,. About 5 to 10 minutes before serving and heat through on medium heat,! Roast them & sweet potato soup the flavour more nutritional information, please scroll the. This kabocha squash and butter bean soup or this kabocha squash and potato... Gave me tons of inspiration for creating this vegan pumpkin and sweet potato, onion. Cover with a wooden turner for 4-5 minutes, or immersion blender when it came to the seeds! At least 30 minutes and puree in small batches, puree the.! Warm and comforting bowl of soup love it battling with the fact you. Dairy free 's a nice short cut has been pureed, return it back the.