Creamy Pumpkin Sweet Potatoe Soup

December 08, 2014

I created this recipe because...well I love soups! I had some extra pumpkin leftover from Holloween and tried my hand at making something yummy out of it! And it worked!This soup is perfect for Fall, and will make you want to curl up by a fire and sip away.

32 ounces of pumpkin
5 ounces sweet potato
1 small yellow onion
3 cups chicken broth
1 can unsweetened coconut milk
3/4 tsp. black pepper
1/2 tsp. dried or chopped dill
1 tsp. parsley
4 tbs. butter
3 tbs. crushed garlic
2 tsp. sea salt

1. Use canned or cubed and peeled fresh raw pumpkin, and quarter onion. 2. Use canned coconut milk because of the cream that comes with it. 3. Put all ingredients in a slow-cooker. 4. Cook on high for 5 hours. 5. Blend all vegetable chunks in a food processor until smooth. 6. Mix back in with remaining liquids and serve. Serving Size=1bowl

Nutritions

Calories
337

Sodium
1485mg
61% DV

Fat
28g
44% DV

Protein
4g
8% DV

Carbs
15g
5% DV

Fiber
4g
17% DV