Pumpkin & Sweet Potato Soup

Pumpkin & Sweet Potato Soup
Prep time
Cook time
Total time
  • For seeds:
  • as many pumpkin seeds as desired
  • garlic powder
  • salt
  • crackled pepper
  • onion powder
  • 2 cups water, boiled
  • baking spray
  • For Soup:
  • 2 cups chopped sweet potato
  • 2 cups pumpkin, peeled, seeded, and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 4 large shallots
  • ½ inch piece peeled fresh ginger, sliced thin
  • 2 ½ cups fat-free, low-sodium chicken broth
  1. For Seeds:
  2. preheat oven 400 F
  3. wash pumpkin and cut open
  4. scrape inside with hands &/or large spoon to remove seeds from pumpkin
  5. place seeds in strainer and wash until all excess pumpkin is gone
  6. boil 2 cups of water in a pot and add in seeds once boiling
  7. boil seeds for 10 minutes
  8. strain seeds & toss in olive oil until lightly coated
  9. spray casserole dish with baking spray and place seeds in dish as to not overlap
  10. broil for 5-10 minutes or until slightly tan
  11. remove seeds from tray and toss in garlic powder, salt, pepper & onion powder
  12. set seeds aside until soup is complete
  13. For Soup:
  14. preheat oven to 375
  15. cover casserole dish with baking spray & cook sweet potatoes, shallots, ginger & pumpkin in oven for 45 minutes
  16. combine all ingredients in large food processor and puree until smooth
  17. move pureed soup into pot & simmer on low heat on the stove until desired temperature
  18. garnish with pumpkin seeds & enjoy!
For Seeds:
fresh pumpkin
large knife
large spoon
stove pot
mixing bowl
casserole dish

For Soup:
food processor
casserole dish
baking spray
medium sized pot

bowl | serving spoon | candle