So, it looks like baby food in the picture. But believe me when I say it is delish! It’s that season for all things pumpkin, what have you got to lose, give it a try!
1 15oz can of pumpkin puree
1/2 small red onion, chopped fine
2 minced cloves of garlic
3 cups sweet potatoes, peeled and diced small
1 13.5oz can of light coconut milk
2 cups veggie broth, add more if it needs thinned
1/2 tsp chipotle powder (reduce for less kick)
1 tsp smoked paprika
1/4 tsp cumin
Salt to taste- be careful, it really doesn’t need much
Sauté onion in 2 TBSP of water in a large non-stick pot over medium-high heat. Allow the water to totally evaporate and continue sautéing an extra minute or two. the onion should be caramelized.
Reduce the heat to medium-low while adding in about 3 TBSP water. Add the garlic and spices to the pot and cook an additional few minutes.
Add in the pumpkin puree, diced sweet potato, coconut milk, and broth. Stir to combine. Bring the pot to a boil and then reduce heat to simmer for 10-15 minutes until the potatoes are tender.
Remove the soup from heat and transfer either into a standing blender or use an immersion blender. Add additional broth too thin and add salt if necessary, for taste.
Great topped with croutons, enjoy!
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