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Anti-Inflammatory Pumpkin & Sweet Potato Soup

Anti-Inflammatory Pumpkin & Sweet Potato Soup
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Warm your soul with this delightful Anti-Inflammatory Pumpkin & Sweet Potato Soup. This creamy, comforting dish combines the natural sweetness of pumpkin and sweet potatoes with a hint of spice to create a flavor-packed bowl that’s perfect for any occasion. Simple to prepare and nutrient-dense, it’s ideal for busy weeknights or family gatherings. With its vibrant colors and rich taste, everyone at the table will be asking for seconds! Plus, this soup is loaded with anti-inflammatory ingredients that support your wellness goals while keeping your palate satisfied. Enjoy it as a cozy winter meal or a refreshing autumn treat!

Ingredients

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  • 1 tbsp olive oil
  • 1/2 white onion, chopped
  • 1 tsp minced chipotle pepper (from a can of chipotle in adobo)
  • 1 tsp granulated garlic powder
  • 2 tsp pumpkin pie spice
  • 1 tsp kosher salt
  • 1 15-oz can pumpkin puree
  • 6 cups chopped, peeled sweet potato
  • 1 quart vegetable broth (or chicken stock if not vegetarian)
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 1/3 cup canned, unsweetened coconut milk

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent (about 5 minutes). Add minced chipotle pepper, garlic powder, pumpkin pie spice, and salt; cook for another minute.
  2. Stir in pumpkin puree, chopped sweet potatoes, and vegetable broth until well combined.
  3. Bring to a boil, then reduce to a simmer and cook for 25–30 minutes until sweet potatoes are fork-tender.
  4. Blend the mixture until smooth using an immersion blender or regular blender.
  5. Stir in fresh lemon juice, maple syrup, and coconut milk until well mixed. Adjust seasoning if necessary.

Nutrition

Find it online: https://www.weekmealideas.com/anti-inflammatory-pumpkin-sweet-potato-soup/