Spiced pumpkin and sweet potato soup

It’s here.
You can now start using words like “crisp” and “spice.”
Orange and red and gold are back in vogue.
Wool socks and sweaters, scarves, boots that button and zip and lace—all of these in any combination are perfectly suitable attire for pretty much anything.
And the food. Oh the food. This is the season I live for, as a foodie. And if you’re going to start Autumn off right, in my humble opinion, it might as well be with a lovely pot of savory soup. This particular pot is an excellent place to start. —Smooth like a bisque but not overly-heavy. Savory but not too rich. Vegetarian, but hearty enough for your typical meat-lover. And when hedged with a rustic bread and a pat of warm butter, fall can be officially ushered in.
Happy First Day of Autumn!



3 Tbsp clarified butter
1 onion, diced
1 Tbsp diced garlic
1.5 Tea ground ginger
1 Tea ground thyme
1 Tea salt
.5 Tea black pepper
4 cups vegetable broth
2 baked sweet potatoes
3.5 cups puréed pumpkin
1.5 cups coconut milk

In a large saucepan, melt butter. Add onion and simmer until caramelized. Add garlic, ginger, thyme and mix well. Add vegetable broth, sweet potato, (baked, peeled and cubed) and pumpkin. With an immersion blender, purée until thick and smooth. Add coconut milk, stirring over heat until soup is heated through and desired thickness. Season with salt and pepper to your liking. Serve sprinkled with cinnamon and topped with pumpkin seeds. Enjoy!


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