This pumpkin sweet potato soup appeared on Jolly Tomato’s Instagram a few days ago, and we’ve been getting lots of comments and questions about how to make it. Truth is, it’s so easy, we weren’t sure if it was worth a post. But then again, isn’t easy…good?
- 1 T. olive oil
- 1 onion, peeled and diced
- 1 cup cooked mashed pumpkin
- 2 small sweet potatoes, roasted and peeled
- 3 cups vegetable broth
- ¼ cup coconut cream, thinned with 1 tsp. almond milk (optional)
- ½ to 1 tsp. salt (adjusted to taste)
- Heat the olive oil in a large saucepan over medium heat. Saute the onion until it is translucent and just barely golden. Add the pumpkin and sweet potatoes, and stir, mashing gently, until heated through. Add the vegetable broth and heat to boiling, then reduce to a simmer. Let simmer for 10-15 minutes, then remove from heat. Puree the soup with an immersion blender (ideally) or in a food processor, adding more broth if needed to achieve a proper soup consistency. Add salt to taste.
- If desired, drizzle with coconut cream/almond milk mixture for garnish: Spoon cream mixture into a small plastic bag. Cut a small hole in the corner of the plastic bag. Squeeze out lines of cream across the soup. Take a sharp knife and cut perpendicular lines through the cream to create a wavy effect. Serve while hot.
The key to this soup is just having the right leftovers in your fridge… or if you can’t mimic these leftovers exactly, then use whatever similar leftovers you have (carrots, parsnips, butternut squash). Seriously, the only thing that will take you any time at all is the decoration – and if you’re just planning to eat it yourself, you can skip that part. Here’s to making life easier!