Wondering what to make with the leftover pumpkin puree and carrots from baking those healthy pumpkin carrot muffins? Don’t worry, I’ve got you covered!
I’ve got a feel-good soup for you that is thick and creamy, and made with simple wholesome ingredients.
This turmeric, sweet potato & pumpkin soup would make a great alternative to a butternut squash soup. Don’t get me wrong, I love a good butternut squash soup. But, as you may have experienced, cutting up a butternut squash is no easy task. I’ve kept this soup nice and easy to make by using canned pumpkin puree – no cutting up a giant pumpkin required!
It’s perfect for cold days and for when you’re feeling under the weather. Try it as a side to go with a salad or sandwich, or as a light appetizer before the main course. As you probably guessed, my favourite way to enjoy this soup is by soaking it all up with some fresh multigrain bread.
Well friends, we have reached the end of October, so this is the last of my pumpkin recipes…for now…
Which recipe was your favourite? Let me know!
TURMERIC SWEET POTATO PUMPKIN SOUP (V+GF)
This feel-good soup is thick and creamy, and made with simple wholesome ingredients. It's perfect for a crisp fall day, and super easy to make. Try it as an alternative to a classic butternut squash soup!
- 1 Tbsp extra virgin olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup carrots, chopped (~ 1-2 large carrots)
- 6 cups water (or substitute vegetable broth for additional flavour)
- 1 large sweet potato, peeled and cubed
- 1 15oz. can pure pumpkin puree (~ 1 3/4 cups)
- 1 Tbsp ground turmeric
- 1 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp curry powder
- 1/8 tsp pepper + more to taste
- pinch of cayenne (optional)
To a large pot, add olive oil, onion, garlic, and carrots. Cook over medium heat, stirring frequently, for approximately 7 minutes or until the onions start to look soft and translucent.
Add the remaining ingredients to the pot, and stir. Bring to a boil, then cover and lower heat, and let simmer for 20 minutes, or until sweet potatoes are tender.
If using an immersion blender, blend soup right in the pot, serve and enjoy! Alternatively, let the soup cool, and then blend in batches using a traditional or bullet blender. Transfer back to pot, heat, serve and enjoy!
- After blending, if consistency is too thick, add an additional cup of water.
- Nutritional information is approximate.
Did you enjoy this recipe? Leave a comment, share it with your friends, and don’t forget to snap a picture for Instagram and tag #plantifuleating so I can see your creations!