Today I’m sharing pumpkin sweet potato soup recipe. Everybody loves healthy pumpkin soup in the fall. It’s pumpkin season and it’s amazing how big they get. Lifting and rolling some of them is tough. Have you ever wondered how nutritious they are?

Nutrition facts

Pumpkins are rich in nutrients and contain vitamins A, C, B2, E, pottasium, cooper, manganese, iron, magnesium, phosphorus, zinc and folate. Pumpkins are rich in beta-carotene, which is a powerful antioxidant. Eating pumpkin will strengthen your immunity, lower cancer risk, prevent asthma and heart disease, and slow down aging. Your body turns beta-carotene into vitamin A.

Nitric oxide enzymes in pumpkin seeds dilate blood vessels, improve blood flow and prevent plaque buildup. Pumpkin seeds are one of the best natural sources of magnesium to help control blood pressure, reduce the risk of heart disease, and regulate blood sugar. About half of the daily magnesium recommendation is in a small handful. The plant compounds found in pumpkin seeds and pulp help absorb glucose into the tissues and intestines, as well as balance liver glucose levels. In addition, the vitamins C and E and beta-carotene in pumpkin support eye health and slow aging. Pumpkins are also rich in zinc.

Sweet potatoes are a great source of fiber, vitamins, and minerals, including vitamins A, C, B6, B3, manganese, copper, potassium, and pantothenic acid. Sweet potatoes have antioxidants, which may help protect against certain types of cancer. Consuming purple sweet potatoes may improve brain function.

Carrots are a good source of vitamins and minerals, such as biotin, potassium, and vitamins A (from beta carotene), K1, and B6.

Thyme adds instant flavor to cooking and also contains a variety of minerals and vitamins that promote good health. Thyme is full of vitamin C for immune support, potassium for healthy cells, and manganese for bone development and blood clotting.

Pumpkin is incredibly healthy, but how to turn it into Cinderella’s carriage ride? Here’s a simple, creamy and healthy pumpkin sweet potato soup recipe.

Pumpkin sweet potato soup ingredients

3 cups water (720 ml)
1/2 cube veggie stock (optional)
1 butternut squash or 1/2
Kabocha squash, peeled and
chopped
2 carrots, chopped
1 large sweet potato chopped
1 twig of thyme

How to make pumpkin and sweet potato soup

1.Cut and remove the peel and seeds from the pumpkin or butternut squash.

2. Place the seeds on a plate to dry. You will use it later, as it’s a tasty and nutritious snack. Peel and cut carrots and sweet potatoes.

3. Add all ingredients to a pot and let it simmer for 25 minutes until potatoes, carrots and pumpkin are soft.
4. Blend everything until creamy and enjoy.

5. Top pumpkin and sweet potato soup with roasted pumpkin seeds and black pepper. Serve with French baguette or garlic bread.

Pumpkin soup tips and variations

• Pumpkin sweet potato soup will be richer and creamier if you add a dash of regular or coconut cream.
• You can serve it with croutons or sprouts.
• Curry and chili will give this soup an even more interesting flavor.
• Roasted bacon, shrimp, lobster tails or crab meat will turn this soup into a real Cinderella carriage.
• A restaurant near my house served pumpkin soup with crayfish tails when I was a teenager. I still remember how delicious it was. Just turn on your imagination and enjoy!

How to store pumpkin sweet potato soup

You can leave pumpkin and sweet potato soup out at room temperature for about 3 hours. Place in an airtight container and refrigerate for up to 2 days.

More soups recipes:

• Vegan sweet potato soup
• Norwegian fish soup
• Tom Yum Thai soup
• Gluten free tomato soup with peaches and shrimp
• Gluten free Potato Soup with asparagus
• Gazpacho soup recipe no bread
• Vietnamese Pho Tai soup

If you are looking for inspiration click here

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