Pumpkin Sweet Potato Soup

Author Rachel

Yield 6 servings

The pumpkin and sweet potatoes blend beautifully, creating a soup that feels both indulgent and wholesome.

Kosher Pareve, or dairy, can be vegan too!

2 Tablespoons olive oil
1 medium sweet potato peeled and diced
3-4 cups pumpkin cubes
1/2-1 Teaspoon ground ginger
1/2 Teaspoon paprika
2 cinnamon sticks
4 cups (960ml) vegetable (or chicken) broth *you can use water too or more if needed
1/2 cup coconut milk or cream for a richer (dairy) version
Salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add diced sweet potato and pumpkin cubes. Cook for 3-4 minutes, stirring occasionally.
Add the ground ginger, paprika, salt, and pepper. Cook for another minute to release the flavors.
Pour in the broth and add the cinnamon sticks. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the vegetables are very soft.
Remove the cinnamon sticks, let the soup cool, and blend it until smooth using an immersion blender (or a regular blender in batches).
Stir in the coconut milk and heat through. Adjust the seasoning if needed. If the soup is too thick, add broth/water/coconut milk until you reach the desired consistency.
Garnish with roasted pumpkin seeds, croutons, or a drizzle of coconut milk.