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Pumpkin Soup and Sweet Potato

Updated: Feb 28

  • Pumpkin and sweet potato are an excellent combination and a source of energy, full of nutrients, especially vitamin A, and full of iron. With the addition of pumpkin seeds dipped in Tamari soy sauce, it gives even better pleasure and taste to this soup. Here is a curry exotic and aromatic addition in combination with coconut cream. Tamari soy sauce does not contain gluten. The soup is very healthy and tasty and pleasant on winter days. To make such a beautiful soup, follow the recipe.

Ingredients: simple, total time: 45 min., 2 servings
  • 1 pumpkin butter

  • 1 sweet potato

  • 1 onion, finely chopped

  • 2 Tbsp olive oil

  • salt and pepper

  • 1 and 1/2 tsp curry powder

  • pumpkin seeds

  • Tamari soy sauce

  • coconut cream

  1. Wash the pumpkin and sweet potato, clean them and cut them into cubes

  2. Finely chop the onion and sauté in a little olive oil, add the pumpkin and sweet potato, and simmer for 10–15 minutes.

  3. Add enough water to cover the vegetables

  4. Season with salt, pepper, and curry

  5. Cook until the vegetables are soft, 20 minutes, then mix everything with a stick mixer or blender.

  6. Toast the pumpkin seeds briefly in Tamari sauce, then serve them with the soup along with the coconut cream.

  7. Serve warm.

Buon appetito!

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