Healthy Recipe: Sweet Potato Pumpkin Soup

Bonus Recipe: Delicious Roasted Pumpkin Seeds

Even a beginner can master this recipe! Simply separate the seeds from the flesh and rinse them well. Toss them with a little olive oil and spread them out on a baking sheet. Add salt, pepper, garlic powder, or whatever spices you like. I roasted mine at 400°F, turning regularly, until they were toasty brown and crunchy (about 15 minutes). Warning: they’re addictive!

Healthy Recipe: Sweet Potato Pumpkin Soup

Use the nutrient-rich pumpkin flesh for this creamy, subtly spiced, warming soup that’s incredibly easy to prepare. I’ve listed some possible toppings, but feel free to get creative!

Soup

• 1 tablespoon sesame oil
• 1 medium onion
• 1 tablespoon fresh grated ginger
• 1 tablespoon cumin
• 1/2 teaspoon cinnamon
• Flesh from 1 large pumpkin, minus the seeds
• 1 chopped, peeled sweet potato
• 4 cups good quality chicken (or vegetable) broth
• 1 small can coconut milk
• Salt and pepper to taste

Sauté the onion in oil until soft. Add ginger and cumin and stir for another 2–3 minutes. Toss in the vegetables and continue to cook about 10 more minutes. Add the broth. Purée until smooth and add the coconut milk, cinnamon, salt, and pepper. Add desired toppings and serve!

Topping Suggestions

• Diced avocado
• Plain Greek yogurt
• Roasted pumpkin seeds
• Shredded coconut
• Finely chopped red peppers
• Grated ginger
• Ground coriander