Pumpkin and Sweet Potato Soup
Enjoy this creamy pumpkin and sweet potato soup with ginger, garlic, coconut milk, and peanut butter—perfect for cozy days and quick to make!
Ingredients
- 600 grams pumpkin, peeled and cut into chunks
- 400 grams sweet potato, peeled and cut into chunks
- 2 tbsp olive oil (or coconut oil)
- 3 cloves garlic, sliced
- 1 thumb-sized piece of ginger, peeled and chopped
- A pinch of chili flakes (optional)
- 1.5 liters water (or chicken/veggie stock)
- 2 tbsp soy sauce
- ½ tsp ground coriander seeds
- 1.5 tsp salt (to taste)
- A pinch of black pepper
- 1 heaping tbsp peanut butter
- 1 cup coconut milk
Toppings
- Sesame oil
- Fresh chopped chili
- Pumpkin seeds
- Chopped cilantro
Instructions
- In a pot, heat the oil and add the pumpkin and sweet potato chunks. Let them caramelize properly on at least one side.
- Add the garlic and ginger, and fry until fragrant, about 1 minute.
- Pour in the water, cover the pot with a lid and bring to a boil. If you like thicker soups, start with less water and add more if needed after blending.
- Add the soy sauce, ground coriander seeds, salt, and pepper. Let it simmer on medium heat for 30-35 minutes, until the veggies are very tender.
- Stir in the peanut butter, blend the soup, and taste for seasoning. If you want a thinner consistency, add more water now.
- Pour in the coconut milk and let it simmer for another 15 minutes.
- Serve with your favorite toppings and enjoy!