Spiced Pumpkin, Carrot & Sweet Potato Soup

The ingredient combination and spices sounds just like a dish that would warm the tummy. I can imagine sipping on this soup after coming in from the cold dreary day. I don’t have a multi-cooker so I’ll have to make this in my slow cooker. Love the color and the garnish.

Spiced Pumpkin, Carrot & Sweet Potato Soup

Spiced Pumpkin Soup is full of delicious fall flavours: carrot and sweet potato and perfect for American Thanksgiving. This recipe is Gluten Free, Vegetarian and can easily be Vegan, Paleo and Whole 30 friendly with a few tweaks

My spiced pumpkin soup is inspired by the traditional dishes served at Thanksgiving that use sweet potatoes or pumpkin; its a vibrant uplifting orange, and flavoured with apple pie spices.   The spices and a dab of vanilla combine wonderfully well with the silky, creamy flesh of the pumpkin and potatoes.   Of course it is very adaptable; quantities are not exact – use whichever vegetables you have – and swap squash for the pumpkin.

Course: Soup

Cuisine: American, Vegetarian

Keyword: soup, spiced pumpkin soup

Servings: 8 Servings

Calories: 178 kcal

Ingredients

• 1 tbs olive oil
• 1 onion (peeled and sliced)
• 2 cloves garlic (peeled and chopped)
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 2 sweet potatoes (about 400g, peeled and roughly diced)
• 2 large carrots (about 200g, peeled and roughly diced)
• 400 g pumpkin or squash flesh (peeled and roughly diced)
• 1 eating apple (cored and roughly diced)
• 1 liter vegetable stock
• 1/2 tsp vanilla extract
• 30 g butter
• Pepper and salt to taste

Instructions

1. In a saucepan, heat the oil, and fry the onion until translucent. Add the garlic and fry until turning golden. Add the cinnamon and allspice and cook until fragrant.
2. Add the sweet potato, carrot, and pumpkin and fry for another few minutes.
3. Get full instructions & recipes @ fussfreeflavours.com

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