Soup season is upon us, and Katie Witten, the mom and recipe creator behind Witten Kitchen is sharing a recipe for Cozy Coconut, Sweet Potato and Pumpkin Spiced Soup that is like Fall in a bowl!
Short on time? Katie says to just poke holes in your potato and put it in the microwave for 5 minutes to soften. And for picky eaters, reduce the spices – or even eliminate the ginger, cumin and all space and try two teaspoons of cinnamon instead.
INGREDIENTS:
- 2 large sweet potatoes
- 1 1/2 cups pumpkin puree
- 1/2 pear, peeled
- 1 1/2 cups light coconut milk
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. fresh grated ginger
- 1 tsp. ground all spice
- To Garnish: chile oil (to add some spice), coconut flakes, or basil
INSTRUCTIONS:
- Preheat oven to 425° F.
- Wrap the sweet potatoes in aluminum foil and bake until cooked through, about 1 hour.
- Add all ingredients into a blender and blend until completely smooth. Add more coconut milk or water if it seems too thick. Taste and season with salt if need be.
- Prepare and store in the refrigerate for up to 1 week. Freeze for up to 1 month.
This post originally appeared on our parent site, The Local Moms Network