Creamy Vegan Pumpkin & Sweet Potato Soup
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 1 sweet potato, peeled and chopped
  • 1 cup pure pumpkin puree (canned or homemade)
  • ½ cup sweet onion, chopped
  • 1 cup apple, peeled and chopped (a tart apple works best)
  • 2 cloves garlic, peeled and chopped
  • 4 tsp cumin
  • 1 tsp nutmeg
  • 2 cups unsweetened original almond milk
  • 2 tbsp pure maple syrup
  • 4 cups vegetable stock
  • Sea salt and freshly cracked black pepper to taste
Instructions
  1. Preheat oven to 365F.
  2. Place apple, onions and sweet potato into a large baking dish with ¼ water in dish. (If you have a pumpkin, remove insides, and cut into chunks the same size as potato, with the peel removed and roast with the other ingredients.)
  3. Bake until fork-tender, about 45-60 minutes. Remove them from the oven and set them aside to cool.
  4. Once cooled, place all the roasted ingredients into your food processor with the raw garlic and maple syrup. You may need to do this in batches depending how large your processor is.
  5. If you are using canned pumpkin, add the pumpkin puree to the food processor.
  6. Add in the vegetable stock to help blend. Once blended, move the mixture to a large pot on your stove. Add the remaining vegetable stock and add the almond milk, and spices.
  7. Allow the soup to simmer for 15 minutes, stirring occasionally on low to medium heat.
  8. Serve immediately alone or with a dollop of yogurt.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/creamy-vegan-pumpkin-sweet-potato-soup-and-a-fall-farm-visit/