Pumpkin & Sweet Potato Soup

  • Aug, 25 , 22
  • Shuli Madmone



1 cup sweet potato, cut into ¾ inch pieces
3 cups pumpkin, cut into ¾ inch pieces
1 cup carrots, chopped into ¾ inch pieces
3 cups chopped onion
1 whole Bay leaf
1 tsp minced ginger
3 tbsp. olive oil
1 & 1/2 tsp sea salt
1/4 tsp ground black pepper
3 1/2 cups water or stock
Urfa chili
Crème fraiche (optional)
1/8 tsp ground nutmeg


In a large pot over medium heat, warm the 3 tbsp. of olive oil. Add the onion, pumpkin, carrots, and sweet potato, stirring occasionally for 10 minutes. Add the chopped ginger and sauté for additional 5 minutes. Add spices; bay leaf, nutmeg, salt and water, or stock and bring to a boil. Reduce the heat and cook for 15 minutes until vegetables are slightly soft. Remove the bay leaf. Pour contents into a blender and pure until desired consistency. Add black pepper.

Sprinkle Urfa chili on top and drizzle with olive oil. You can also add Crème fraiche for extra richness.