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.