Pumpkin And Sweet Potato Soup
Serves 6
10 mins prep
20 mins cook
30 mins total
I absolutely love how easily my Pumpkin and Sweet Potato Soup comes together for lunch or dinner, it’s creamy, hearty, and packed with cozy flavors! Best of all, it’s healthy, vegan, gluten-free, and completely ready in just 30 minutes.
Stovetop Directions
Add olive oil to a large pot over medium heat. Add onion and garlic; sauté until lightly browned. Add crushed red pepper, salt, and cumin; sauté 20 seconds.
Add pumpkin through cannelini beans, bring to a boil and then reduce to a simmer. Cook for 20-30 minutes until the pumpkin is soft.
Using an immersion blender, puree soup until thick and creamy. (You can also transfer the soup to a regular blender and blend, and then return the soup to the pot). Stir in coconut milk or whole milk, bring to a simmer, cook 5 minutes.
Instant Pot Directions
Place all ingredients except for the coconut milk / whole milk into the Instant Pot. Close the lid and cook on high pressure for 15 minutes.
Manually release steam and open the lid. Using an immersion blender, puree the soup. Stir in the coconut milk / whole milk and warm through for 5 minutes (on the keep warm setting). Serve.
