Spicy Pumpkin and Sweet Potato Soup
Pumpkins and sweet potatoes are both rich in beta-carotene, which is converted into vitamin A in the body, supporting healthy vision and immune function.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 500 gram Pumpkin
- 300 gram Sweet Potato
- 1 piece Onion
- 2 clove Garlic
- 4 cup Vegetable Stock
- 1 cup Coconut Milk
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Cilantro
- 1 tablespoon Lime Juice
Instructions
- Peel and chop the pumpkin and sweet potato into small cubes.
- Heat oil in a large pot and sauté the onion and garlic until translucent.
- Add the pumpkin and sweet potato cubes to the pot and cook for 5 minutes.
- Add the vegetable stock, coconut milk, red chili powder, cumin powder, coriander powder, salt, and black pepper to the pot.
- Bring the soup to a boil, then reduce the heat and simmer for 20 minutes until the vegetables are tender.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Return the soup to the pot and heat for another 5 minutes.
- Stir in the cilantro and lime juice.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 32g11%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.