Whole Foods Soup Recipes: Anti-Inflammatory Pumpkin Sweet Potato Soup is comfort in a bowl. When my little brother Alex had a sore throat, a cozy bowl of this soup brought him relief and smiles. It’s perfectly creamy and warming, a delicious remedy that’s easy to whip up. Cooking shouldn’t feel daunting after a long day, and this recipe promises rich flavors with minimal effort. Let’s dive into making this delightful dish!
Table of Contents
Why You’ll Love It
- Rich, warm flavors of pumpkin and sweet potato that scream autumn.
- Convenient and quick to make, perfect for busy weeknights.
- Versatile—great as a hearty lunch or an inflammation-fighting dinner recipe.
- This Whole Foods Soup Recipe brings a little of my family’s cooking tradition to your table.
Pure Comfort
This soup is a warm hug during chilly autumn evenings. I remember family gatherings where my grandmother would serve her homemade soup, and it would always draw everyone together around the table, sharing laughter and stories. Those are the moments that make good food unforgettable.
What You Need
- – 2 cups pumpkin puree (fresh or canned)
- – 1 cup sweet potato, peeled and diced
- – 1 medium onion, chopped
- – 3 cloves garlic, minced
- – 4 cups vegetable broth
- – 1 tsp ground cumin
- – 1/2 tsp cayenne pepper (optional for spice)
- – Salt and pepper to taste
- – 2 tbsp olive oil
Using freshly diced sweet potatoes gives a lovely sweetness and texture. For a vegan version, swap vegetable broth with water, and it still offers great taste!
Time to Cook
Prep Time: 10 minutes, Cook Time: 25 minutes, Total Time: 35 minutes, Difficulty: Easy. This soup can be made ahead and stored for busy lunches.
Steps to Make It
- In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent—about 5 minutes.
- Add garlic and cook for another minute; you want that irresistible garlic aroma filling your kitchen.
- Stir in the sweet potato, pumpkin puree, and broth. Bring to a gentle simmer.
- Season with cumin, cayenne pepper, salt, and pepper. Let it simmer for 20 minutes until the sweet potato is tender.
- Blend the soup until smooth; you can use an immersion blender for convenience. Don’t be surprised if you find yourself tasting a little too much!
- Let it sit for a minute to cool. Enjoy the velvety goodness!
Make It Perfect
- Don’t skip the garlic; it adds depth and has great health benefits!
- Check for doneness by piercing the sweet potato; it should be soft.
- Add water or broth if the soup is too thick—everyone has different texture preferences!
- A splash of coconut milk can make it extra creamy!
Mix It Up
Looking for a twist? Try adding a pinch of nutmeg for warmth or some roasted red peppers for a festive touch. If you want a lighter option, use low-fat coconut milk instead of olive oil.
Perfect Partners
This soup pairs wonderfully with crunchy whole-grain bread or a light side salad. A glass of apple cider on the side would be a delightful complement!
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FAQs
Can I make this ahead? Yes, it stores well in the refrigerator for up to 3 days.
How to store leftovers? Keep them in an airtight container in the fridge or freeze.
Can I freeze it? Absolutely! It freezes well for up to 3 months.
What ingredient substitutions work? You can use butternut squash instead of pumpkin for a similar taste.
Conclusion
This Whole Foods Soup Recipe is not just a dish; it’s a connection to home and comfort. Give it a try tonight and see how it can bring warm flavors and joy to your dining table!
Anti-Inflammatory Pumpkin & Sweet Potato Soup
Equipment
- Large Pot
- Blender or Immersion Blender
- Cutting Board
- Knife
- Wooden Spoon
Ingredients
- 2 cups pumpkin puree fresh or canned
- 1 cup sweet potato peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper optional for spice
- salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent—about 5 minutes.
- Add garlic and cook for another minute; you want that irresistible garlic aroma filling your kitchen.
- Stir in the sweet potato, pumpkin puree, and broth. Bring to a gentle simmer.
- Season with cumin, cayenne pepper, salt, and pepper. Let it simmer for 20 minutes until the sweet potato is tender.
- Blend the soup until smooth; you can use an immersion blender for convenience. Don’t be surprised if you find yourself tasting a little too much!
- Let it sit for a minute to cool. Enjoy the velvety goodness!