For Los Angeles, it has been chilly and it even rained last week! So, what better to warm me up and comfort me in this ugly weather than a bowl of soup?! I am still on my fall eats kick, so decided to make up today’s recipe with my leftover applesauce and pumpkin puree leftover. I had a sweet potato, so I decided to combine them all with a few spices and some veggie broth and it turned into a yummy and healthy dinner that made me feel a little better about the weather. Follow the directions below and enjoy!
1 Medium Sweet Potato
1 Cup Applesauce (homemade crock pot recipe from earlier HERE)
1 Cup Pumpkin Puree I use Libby’s for all my cooking and baking!)
3/4 Cups Milk (Can use Almond Milk)
1/4 Cup White Wine
2 1/2 Cups Vegetable Stock (or Chicken stock if you are not making a Meatless Monday recipe)
1 TBSP Cinnamon, Cumin, Pumpkin spice
Garlic salt, Onion Powder, Pepper, Salt to taste
Soup Ingredients
Preheat oven to 375
Poke sweet potato with fork a few times and microwave for 2 minutes
Turn sweet potato over and microwave for another 2 minutes
Wrap sweet potato in foil and bake in oven for 40 minutes, or until tender to touch
While sweet potato is baking in oven, combine all other ingredients in saucepan over medium-high heat
Soup Cooking
After sweet potato has cooled, peel skin away and mash sweet potato with fork
Sweet Potato
Whisk mashed sweet potato with ingredients cooking on stove
Reduce heat to low and let soup simmer for 30 minutes to let tastes combine
Spoon into hallowed out pumpkin and top with toasted pumpkin seeds
Apple, Sweet Potato, and Pumpkin Soup
As always, stay hungry…
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If I want to serve 5 people would I double the recipe – or even more?
This recipe serves 3-4, so I would double the recipe for 5 people! It also freezes very well! Let me know if you have any other questions and how the process goes!
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