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Spicy Pumpkin And Sweet Potato Soup Recipe

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30Minute Spicy Sweet Potato Soup Recipe Chili Pepper Madness
30Minute Spicy Sweet Potato Soup Recipe Chili Pepper Madness from www.chilipeppermadness.com

Description

If you're looking for a hearty and healthy soup that's perfect for fall, look no further than this spicy pumpkin and sweet potato soup recipe. Made with wholesome ingredients and packed with flavor, this soup is sure to become a family favorite. The combination of roasted pumpkin and sweet potato creates a velvety base, while a blend of spices adds warmth and depth of flavor. The addition of cream at the end balances out the spice and adds a touch of richness. Serve this soup with crusty bread for a satisfying and comforting meal.

Prep Time

Preparation time for this soup is approximately 20 minutes.

Cook Time

Cooking time for this soup is approximately 50 minutes.

Ingredients

  • 1 small pumpkin, peeled and cubed
  • 2 sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1/2 teaspoon of chili powder
  • 4 cups of vegetable broth
  • 1/2 cup of heavy cream
  • Salt and pepper, to taste
  • Pumpkin seeds, for garnish (optional)

Equipment

  • Large pot
  • Baking sheet
  • Blender or immersion blender

Method

  1. Preheat the oven to 400°F.
  2. On a baking sheet, toss the cubed pumpkin and sweet potatoes with olive oil and season with salt and pepper.
  3. Bake for 25-30 minutes or until tender and slightly caramelized.
  4. In a large pot, sauté the chopped onion and minced garlic until translucent.
  5. Add the cumin, paprika, and chili powder and cook for an additional minute.
  6. Add the roasted pumpkin and sweet potatoes to the pot and stir to combine.
  7. Add the vegetable broth and bring to a simmer.
  8. Simmer for 15-20 minutes or until the flavors have melded together.
  9. Using a blender or immersion blender, blend the soup until smooth.
  10. Stir in the heavy cream and season with salt and pepper to taste.
  11. Serve hot, garnished with pumpkin seeds if desired.

Notes

This soup can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply warm it up on the stove over low heat, stirring occasionally.

Nutrition Info

This recipe makes approximately 6 servings. Each serving contains:
  • Calories: 200
  • Protein: 3g
  • Carbohydrates: 26g
  • Fiber: 5g
  • Sugar: 7g
  • Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 20mg
  • Sodium: 537mg

Recipe Tips

For a spicier soup, increase the amount of chili powder or add a pinch of cayenne pepper. If you prefer a milder soup, omit the chili powder altogether. This soup can also be made vegan by substituting coconut cream for the heavy cream. If you don't have a blender or immersion blender, you can use a potato masher or a food processor to puree the soup. Be sure to let the soup cool slightly before blending or pureeing to avoid burns. Finally, feel free to customize this soup with your favorite toppings, such as croutons, chopped herbs, or a drizzle of olive oil.

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