Pumpkin & Sweet Potato Soup
Prep time
Cook time
Total time
Author: Public Lives, Secret Recipes
Ingredients
- 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
Instructions
- For Seeds:
- preheat oven 400 F
- wash pumpkin and cut open
- scrape inside with hands &/or large spoon to remove seeds from pumpkin
- place seeds in strainer and wash until all excess pumpkin is gone
- boil 2 cups of water in a pot and add in seeds once boiling
- boil seeds for 10 minutes
- strain seeds & toss in olive oil until lightly coated
- spray casserole dish with baking spray and place seeds in dish as to not overlap
- broil for 5-10 minutes or until slightly tan
- remove seeds from tray and toss in garlic powder, salt, pepper & onion powder
- set seeds aside until soup is complete
- For Soup:
- preheat oven to 375
- cover casserole dish with baking spray & cook sweet potatoes, shallots, ginger & pumpkin in oven for 45 minutes
- combine all ingredients in large food processor and puree until smooth
- move pureed soup into pot & simmer on low heat on the stove until desired temperature
- garnish with pumpkin seeds & enjoy!
Supplies
For Seeds:
fresh pumpkin
large knife
large spoon
strainer
stove pot
mixing bowl
casserole dish
For Soup:
knife
food processor
casserole dish
baking spray
medium sized pot
fresh pumpkin
large knife
large spoon
strainer
stove pot
mixing bowl
casserole dish
For Soup:
knife
food processor
casserole dish
baking spray
medium sized pot
bowl | serving spoon | candle