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
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.