Pumpkin Sweet Potato Soup
Weather you like it or not, it's pumpkin season. If you read my last post, we had a huge supply of pumpkins in our house during Halloween time. With my cooked pumpkin ready to go, I decided to venture into savory territory. This creamy soup hit the spot. This soup would be a great puree for infants - or provide a loaded spoon for your little one if you are using a baby led weaning approach. Stay tuned for my next post where I repurpose this soup into a cheesy pumpkin casserole.
2 tbsp oil (avocado, olive, canola or your favorite oil)
1 medium onion, chopped
1 persimmon (or apple), chopped
2 cups pumpkin, cooked (fresh or canned)
1 cup sweet potato, chopped and cooked (boiled or baked)
1 tsp cumin
1/4 tsp cinnamon
1/4 tsp basil
1.5 cup vegetable stock
1.5 cup whole milk (or your favorite creamy milk, full fat cow's milk or full fat coconut milk will give the soup a creamier texture)
Heat large dutch oven over medium heat and add oil.
Sauté onion for about 3-5 minutes, or until translucent.
Add chopped persimmon or apple and sauté another 2-3 minutes.
Add cooked sweet potato and spices. Mix well.
Add vegetable stock and bring to a boil. Once boiling, turn down heat and simmer for about 15 minutes.
Using an immersion blender, blender or food processor, blend until mixed well (or to your desired consistency).
Add milk and mix well.
Enjoy! Have leftovers? Freeze in an ice cube tray for an easy to defrost meal the next time you are in a pinch.