Pumpkin and Sweet Potato Soup
Smooth, creamy, and warming, this delicious Pumpkin and Sweet Potato Soup is the perfect meal to celebrate the fall season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zardyplants.com.
Cooking tools:
- Oven
- Baking sheet
- Silicone baking mat
- Parchment paper
- Aluminum foil
- Chef's knife
- Cutting board
- Microwave
- Grapefruit spoon
- Fork
- Stove
- Pot
- Blender
- Spoon
Ingredients
- 1 medium large sugar pie pumpkin (about 4lbs, give or take) (see note 1)
- 4 medium large sweet potatoes
- 1 large yellow or sweet onion, peeled and diced
- 3-4 cloves garlic, peeled and sliced
- 4 cups low sodium vegetable broth, divided
- 1 ½ teaspoons sea salt, or to taste
- Fresh cracked black pepper, to taste
- 1 teaspoon rubbed sage, divided
- 1 teaspoon dried thyme, divided
- ¼ teaspoon cayenne pepper, optional
- Juice of a small lemon (about 2-3 tablespoons juice)
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