Recipe - SOUP: Sweet Potato Pumpkin Soup
12 Sep 2013
Sweet Potato Pumpkin Soup
2 cups cubed pumpkin
2 cups cubed sweet potatoes
1 sweet onion
1 tablespoon olive oil
4 cups vegetable broth
2 cups water
¼ teaspoon Alphonsa’s 17 Spice Seasoning
2 tablespoons coconut milk (optional)
In a large stockpot, sauté onions with olive oil until translucent. Lightly sauté sweet potatoes & pumpkin. Add vegetable broth and water to the vegetable mix. Cook until softened. Using a hand held blender, puree mixture. Add Alphonsa’s Seasoning and coconut milk. Stir until fully blended. Serves 8.
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