- Melody Hartzler
- October 8, 2017
Pumpkin White Sweet Potato Soup
Fall is finally starting to be here. Even though this is the perfect fall recipe we’ve been making it since late August when our pumpkins were ripe in our garden. This was the first year we grew pumpkins in our raised beds and we got six nice ones!
Since everyone is in love with pumpkin spice everything right now, I thought I would share. I recently heard of a little one that had a cinnamon allergy…that would be awful this time of year, well anytime of the year.
Our 3.5 year old daughter told me today this was her favorite soup in the whole wide world. So it’s definitely toddler approved(although she likes it better without pepper). If you haven’t tried white yams also know as japanese or oriental yams, you are in for a treat.
Pumpkin White Sweet Potato Soup
Ingredients
Method
- Preheat oven to 425.
- Cut Pumpkin in half, drizzle with olive oil, put cut side face down on a jelly roll plan or glass dish, put a little water in the dish. Roast for 45 minutes-1 hour until done. (this could be easily done the day before if needed). Pumpkin should be fork tender. Once roasted let cool, scoop out flesh, puree in high spend blender or with immersion blender, then drain off excess water. I use a wire strainer over the stink.
- At the same time you can roast you white yams (likely they will only take about 45 minutes depending on the size). Let cool, peel and set aside.
- Dice your garlic and onion, sauté with a little oil in the bottom of your soup pot, cook until translucent. Add pumpkin puree and white yam with at least 1 cup of broth. You can puree with a immersion blender in the pot, or transfer to a high speed blender.
- Then add spices and the rest of the broth. Cook on low for 10 minutes. Adjust seasoning as needed. Serve warm with topping of your choice. I love serving with walnuts and a touch of sour cream.
Notes
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