Pumpkin Sweet Potato Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 tbsp red curry paste
- 6 cloves garlic sliced
- 1 cinnamon stick
- 30 oz pureed pumpkin or four cups cubed fresh pumpkin
- 2 sweet potatoes peeled and cubed
- 1 onion roughly chopped
- 2 tsp garam masala
- 3 cups vegetable or chicken stock
- 15 oz light coconut milk
- 1/2 cup plain yogurt for garnish
- Carbohydrate 38.7685183159139 g
- Cholesterol 0.91875 mg
- Fat 23.4352023492341 g
- Fiber 4.46040589008671 g
- Protein 6.9260174749489 g
- Saturated Fat 20.4371265947886 g
- Serving Size 1 1 Serving (610g)
- Sodium 771.087932130122 mg
- Sugar 34.3081124258272 g
- Trans Fat 1.51641726860349 g
- Calories 364 calories
1. In a skillet, sauté onion until tender. Add garlic and sauté briefly, 30 seconds. Deglaze the pan with some of the stock to and transfer to the stoneware of a slow cooker. 2. Add the pumpkin puree (or pumpkin cubes), cubed sweet potatoes, spices and remaining stock to the slow cooker. Cook on low heat for 8 hours until cobbled potatoes are tender. 3. Remove the cinnamon stick. Using an immersion blender or working in batches with a normal blender puree the soup. Add the coconut milk and continue to process until very smooth. If you prefer very smooth soups, as I do in this case, process the pureed mixture through a fine mesh sieve. This is more important if using fresh pumpkin or pumpkin you have processed yourself as it can be quite fibrous. 4. Serve garnished with plain yogurt and some parsley. Enjoy!
