It’s fall and though temperatures are still in the three digits here, I could not resist buying my first pumpkin!
I love pumpkin and though I will most likely get annoyed with all the pumpkin flavored products that will soon line the shelves of grocery stores everywhere, I will happily enjoy a lot of fresh pumpkin 🙂
Not only do I relish the taste but it is such a wonderfully rich food when it comes to nutrition that I love to indulge!
When I got home with my pumpkin I hesitated between making a soup, or tossing it with some green beans and slivered almonds for a tasty side dish. I decided to start by roasting my pumpkin then opted for the soup.
Sweet potatoes are another one of my favorite superfoods that offer so many health benefits, I keep them well stocked at all times. Did you know that sweet potatoes have been found to be superbly effective in raising our blood levels of Vitamin A, especially in children? They are also a fantastic natural anti-inflammatory and immune system booster.
This soup is thicker than you would expect as is typical of a French potage. You can add more vegetable broth or a little almond or coconut milk for a creamier soup.
Roasting a Sugar Pumpkin
To roast your pumpkin preheat the oven to 350.
Cut pumpkin in half and remove stringy material and seeds. Make sure to save your seeds for roasting (I’ll share a few of my favorite recipes in an upcoming post).
Rub pumpkin halves with a little coconut oil, salt and pepper and place cut side down in a glass dish.
Roast in the oven for 30 to 45 minutes until skin darkens and lift from the flesh a little. You should be able to easily poke a fork through the skin.
Turn pumpkin halves over. Flesh should be nice and tender. Allow to cool for about 10 minutes before scooping out to use.
Sweet Potato Pumpkin Potage with Roasted Red Peppers
Ingredients
- 2 tbsp coconut oil
- 1 small onion coarsely chopped
- 6 cloves garlic crushed
- 2-3 large sweet potatoes
- 3 carrots
- 5 cups vegetable broth
- 1/2 sugar pie pumpkin roasted
- 1 1/2 tsp cumin
- fresh ground salt and pepper to taste
- 2 red peppers
Instructions
Making the soup
- Heat coconut oil in stock pot.
- Add onion and garlic and sauté until onion is translucent.
- Cube sweet potatoes and carrots and add to pot.
- Cook on medium heat until they begin to get tender.
- Add vegetable broth. roasted pumpkin and cumin.
- Reduce heat and cook for an additional 5 to 10 minutes until vegetables are soft.
- Ladle vegetables and broth into blender and blend until desired consistency.
- Return to stock pot, add fresh ground salt and pepper to taste and heat through.
- For a creamier soup add 1/2 cup to 1 cup almond or coconut milk.
- Serve with slivers of roasted red bell peppers or a red pepper coulis
Roasting the peppers
- Heat oven to 350
- Place whole pepper in oven and roast for 15 to 20 minutes, turning as needed to prevent from burning.
- Remove from heat and place in a covered glass bowl for a minute or two to release skin.
- Peel and slice.
This sounds so delicious and thank you for sharing this recipe with us.
You are most welcome Shannon! Enjoy!!
Looks interesting. I love pumpkin soup but I’ve never seen sweet potatoes added to it. This will be great for the fall and winter!
Enjoy Barrie! My girls keep asking me to make it again 🙂
Yes, a pumpkin recipe!! I just adore incorporating this into the recipes I make during the fall. :p
I am so glad you love it Gabby! Happy fall!!!
I’ve always wanted to try something like this with Pumpkin, but I’ve always been a little nervous about it. I really love that this recipe uses coconut oil & roasted red peppers…the flavor combo sounds amazing. I think I would probably eat this on a chilly Fall day with a side of bread. Thanks for sharing! I’m pinning this for later!
You are most welcome Sarah! It would be fabulous on a chili day with a thick slice of sprouted grain bread.. yum!
i am definitely getting in the pumpkin mood!
It’s hard not to, isn’t it Alicia?
This is a great fall recipe to try, with all the pumpkin recipes out there I’m loving the fall so far!
Fall is a fabulous season Janel! The flavors, the colors, the fashion.. simply stunning!
This looks delicious! My kind of comfort food!
You are a girl after my heart Valerie! With a name like that I am not surprised 😉
Nice fall recipe, would love to try this out soon!
Enjoy Janel!
This sounds so delicious and comforting for the cooler weather.I love the ingredients and am intrigued to see how these flavors blend.It sounds yummy!
Oh you are going to love it Wanda! Happy fall!
I love cooking during the Fall the most because of the great delicious entrees and appetizers. Pumpkin is my go to ingredient. I love soup as well. Definitely going to cook this for Sunday dinner with the family
I’m with you Samantha! Fall is filled with so many wonderful flavors and aromas!! Enjoy!
This sounds great. My husband would love this.
I can’t wait to hear how he likes it Denise!
this sounds very good, i just printed it and gonna try it soon
Fantastic Randy! Enjoy!
This looks very interesting! My mother loves all things pumpkin, going to pass this recipe on to her 🙂
Oh that is so exciting Betsy and I would love to know how she liked the soup 🙂
This sound delicious and so healthy too. I just came home from Costcos with 10 lbs of sweet potatoes. My husband was like what are you going to do with all of them. Now I know. Now just to find a sugar pumpkin.
Oh what fun! Sweet potatoes are so delicious and healthy! I bet you can easily find a sugar pumpkin at your local health food store, farmers’ market or if you have a Trader Joe’s they have plenty of them! Enjoy!!!
(Sweet Potato Pumpkin Potage with Roasted Red Peppers) This sounds like a great fall soup to make for when I go and visit my brother in a week. I know he would really enjoy this soup.
What a sweet idea to cook for your brother when you go visit June! I do believe he will love this soup and you will love how simple it is to make.
YUM! I’ve got to try this.
Enjoy Anna! 🙂
This time of year…. I want soup all of the time! It is so warming and delicious and this recipe is different from anything I have tried. Thanks for sharing and I will be giving this a try and adding to my recipe collection too 🙂
umm…. soup is so wonderful indeed Melissa, for all those reason. Soups have a way of melting away any troubles and making me feel “home” no matter what. I hope you enjoy this recipe and all my other soup recipes 🙂
Pumpkin and sweet potatoes… my two favorite things… this so has me excited for fall! I think it’s too hot now for soup.. but hey maybe for a rainy day!
You are a woman after my heart Rachel:-) Those are 2 reasons I absolutely relish fall! Enjoy on that rainy day or anytime you feel inspired to make this scrumptious soup.
I love pumpkin and sweet potato. I will be making this.