Paleo Curried Sweet Potato and Pumpkin Soup

It’s sad to see summer slipping away, but I love the flavors of fall and the seasonal produce like squash, apples, and pumpkin.  Last week, after we finished our race, we stopped at 3 Guys and a Stove, a local favorite in Muskoka, for lunch.  Their signature Sweet Potato and Pumpkin soup was so good, that I had to make it myself when we got home.  With a few changes, the recipe became Paleo friendly and if you are doing a Whole30 challenge, simply skip the honey.

Curried Sweet Potato and Pumpkin Soup

Ingredients:

1 tbsp. coconut oil
2 cloves chopped garlic
1 finely chopped red onion
2 1/2 cups vegetable stock
1 large sweet potato, peeled and chopped
2 cups cooked mashed pumpkin (I used canned pumpkin to save time)
1 tsp. curry powder (or a mixture of cumin and tumeric to taste)
1/2 tsp. chopped cilantro, plus extra for garnish
1 tsp. honey
1 tsp. ground ginger
1 can full fat coconut milk

Heat oil in a large pot or dutch oven; add onion and garlic and sauté until onion becomes translucent, about 5 minutes. Add stock, sweet potato, pumpkin, curry, cilantro, honey, and ginger.  Cover and simmer until potatoes are tender, about 50 minutes.  Use an immersion blender or transfer the soup to a food processor or blender and mix until smooth. Stir in the coconut milk and serve hot with additional chopped cilantro as a garnish.  Soup can be kept up to four days in the refrigerator.

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6 thoughts on “Paleo Curried Sweet Potato and Pumpkin Soup

  1. My friend has a recipe that I’ve tried before and it’s delish – puree a sweet potato and almond milk with some black pepper in the food processor, then put it in a pan to heat again (add anything you like – ie. garlic, thyme, etc.) and then pour over asparagus. We both did the dish over rice – but use whatever you want to substitute or just use it as a side on it’s own. 🙂

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