Ingredients
Scale
- 2 cups pumpkin, peeled and cubed
- 2 cups sweet potato, peeled and cubed
- 1 tbsp olive oil
- 1 onion, diced
- 3–4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp turmeric
- 1/2 tsp cinnamon (optional)
- 1/4 tsp cayenne or chili flakes
- Fresh cracked black pepper
- 4 cups bone broth or vegetable broth
- 1/2 cup coconut milk (optional)
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C).
- Peel and cube pumpkin and sweet potatoes. Toss with olive oil, salt, and pepper. Roast for 25–30 minutes until soft and caramelized.
- In a large pot, heat olive oil. Sauté diced onion, minced garlic, and grated ginger for about 5 minutes.
- Add turmeric, cinnamon, cayenne, and black pepper. Stir to combine.
- Add roasted veggies and broth. Bring to a boil, then simmer for 10–15 minutes.
- Blend the soup using an immersion or regular blender until smooth.
- Stir in coconut milk for creaminess, if desired. Adjust seasoning with salt and pepper.
- Serve hot with your favorite toppings such as toasted pumpkin seeds, herbs, or a dollop of yogurt.
Notes
This soup is rich in antioxidants, supports gut health, and helps reduce inflammation. Great for meal prep — stores up to 5 days in the fridge or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Healthy Comfort Food
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg