And I’m not just talking about their gorgeous decorating appeal either.
Pumpkins are a wonderful source of vitamins A & C. They are high in fiber, potassium, and are a rich source of carotenoids. In fact, both sweet potatoes and pumpkins contain the antioxidant beta-carotene, which is believed to play a possible role in cancer prevention.
The sweet potato pumpkin soup is festive, tastes great and you can think of it like a big bowl of health benefits. I can’t wait for you to give it a try!
Sweet Potato Pumpkin Soup
2 Tbsp. extra virgin olive oil
3 medium sweet potatoes, peeled and diced into bit size pieces
1 onion, diced
1 orange bell pepper, diced (or any color bell pepper)
4 cloves garlic, minced
32 oz. (1 QT/ 946mL) Low Sodium Vegetable Broth
1 can (15oz or 425g) pumpkin
1 Tbsp. curry powder
1 tsp. sea salt (plus a pinch)
½ tsp. black pepper (plus a pinch)
Heat a large soup pot over medium heat. Add extra virgin olive oil.
To the pot add diced sweet potatoes, onion, bell pepper and a pinch of salt and pepper. Sauté for 10 minutes, stirring frequently.
Add minced garlic, stir and sauté for 2 minutes.
Add the vegetable broth, canned pumpkin, curry powder, salt and pepper.
Bring soup to a boil, then cover and reduce heat to a low boil. Cook for 25 minutes, stirring occasionally or until the sweet potato cubes are tender.
With love, gratitude & big warm hugs,