Creole Pumpkin Sweet Potato Soup

Creole Pumpkin Soup

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: Cynthia K Seymour

Recipe type: Soup

Cuisine: American – Louisiana Creole

Serves: 4-6

Ingredients

• 3 Tbsp of Extra Light Olive Oil
• 2 Cloves of Garlic (Minced)
• 1 Chopped Onion
• 1 teaspoon of Curry Powder
• ½ Teaspoon of Seasoned Salt
• 3 Cups of Chicken Stock or Vegetable Broth
• 2 Cups of Diced Pumpkin
• 1 Cup of Diced Sweet Potatoes
• ¼ Teaspoon of Nutmeg
• ¼ Teaspoon of Cloves
• 1 cup of Unsweetened Almond Coconut Milk
• 1 Tablespoon of freshly grated Ginger
• Garnish with Chopped Chives

Instructions

1. Saute the garlic and onion in the Extra Light Olive oil until clear.
2. Add in the Curry powder and the seasoning salt and stir for 1 minute.
3. Add the Chicken Stock and the diced sweet potato and bring to a simmer.
4. Lightly boil for 15 minutes.
5. Then add the diced pumpkin and let boil for another 15 minutes until soft.
6. Using a slotted spoon, transfer the diced pumpkin and sweet potato into a food processor or blender & puree.
7. Return the puree to the pot and add nutmeg and cloves.
8. Then add the Almond Coconut Milk and bring to a simmer for 5 minutes.
9. Do not let boil.
10. In a small skillet, spray with olive oil and toast some pumpkin seeds sprinkled with Seasoned Salt.
11. Garnish with a dollop of unsweetened whipped cream or sour cream & a sprinkle of Ginger and Chopped Chives or Parsley and a few toasted Pumpkin seeds.

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Tagged as: Chicken Stock, Chopped Chives, Chopped Onion, Cloves Of Garlic, Coconut Milk, Cook Time, Curry Powder, Diced Pumpkin, Dollop, Garnish, Grated Ginger, Light Olive Oil, Louisiana Creole, Nutmeg, Prep Time, Pumpkin Soup Recipe, Raw Honey, Recipe Type, Seasoned Salt, Seasoning Salt, Sweet Potato Soup, Sweet Potatoes, Toasted Pumpkin Seeds, Vegetable Broth