This Pumpkin and sweet potato soup is super creamy and packed with flavor. Easy to make and full of healthy, budget-friendly ingredients. On the table in just under 30 minutes!
- 1 tablespoon Olive oil
- 1 Yellow onion peeled and chopped
- 1 Celery, sliced
- ½ (600g) small butternut squash or pumpkin, peeled and cut into bite sized chunk
- 500 g sweet potato, peeled and sliced
- 2 garlic cloves, peeled and chopped
- 1 teaspoon cumin
- 1 teaspoon Salt
- ½ teaspoon black pepper
- ½ teaspoon ground coriander
- ¼ teaspoon red chili flakes (optional)
- 5 cups vegetal broth
- Topping, cilantro a drizzle of cream and some pumpkin seeds.
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Add the oil, chopped onions and celery to a large pot. Sauté medium heat for about 5 min until the onion is soft and translucent.
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Add the chopped pumpkin or butternut squash, sweet potato, garlic and dried spices, stir well and sauté for a few more minutes until fragrant.
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Stir in the vegetal broth and bring to a boil. Turn down the heat to a simmer cook for about 10-15 minutes, until the sweet potato and butternut squash is fork tender.
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Turn the heat off and blend the soup until smooth with a hand held bender. Serve hot with a drizzle of cream and top with some fresh cilantro is desired. Tastes great with some crusty bread for dipping