I had a sweet potato hanging out on the counter, and some leftover pumpkin puree in the fridge. I've been making pumpkin spice lattes in the morning, but that only uses one tablespoon of pumpkin at a time. I really wanted to use up these ingredients before they went bad, so I made myself a single serving of soup. It turned out great! It was quick and easy.
makes 1 large bowl
- 1 tsp Olive Oil
- 1/4 cup chopped White Onion
- 2 cups peeled and cubed Sweet Potato
- 1/2 cup Pumpkin Puree
- 1 tsp Ginger
- 1.5 cups Water
- 2 Tbsp. 1% Organic Milk
- 1 tsp. Sour Cream or Plain Yogurt
- Dash of: curry powder, pumpkin pie spice or cinnamon, and black pepper
In a small/medium sauce pan, over medium heat, add the olive oil and white onions. Saute while you peel and chop the potatoes. Add the potatoes, ginger, spices, and water. I used just enough water to cover the potatoes. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender. Transfer to a blender, add the pumpkin puree and milk, and blend until smooth. I stirred in a teaspoon of sour cream, but that step is optional. This soup is mildly sweet from the pumpkin and still has a nice earthy flavor from the potatoes. The addition of curry can be optional, but I think it adds an extra layer of flavor and color. Enjoy!
The entire recipe is 345 calories, 7 grams of fat, 183 mg sodium, 841 mg potassium, 53 grams carbs, 17 grams sugar, and 8 grams of protein. Plus it has over 1000% of you vitamin C for the day!
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