Author Notes
A lighter, insanely creamy version of your favorite comfort food. A filling healthy calorie friendly soup with all the traditional nutty sweet rich flavor, it's sure to warm you up on the coldest of days! —Kelli @Hungry Hobby
Ingredients
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15 ounces
pumpkin puree
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15 ounces
cooked buttnerut squash
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4.5 ounces
sweet potato
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1/2 cup
light coconut milk
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1.5 cups
vegetable stock
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1/8 teaspoon
nutmeg
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1/8 teaspoon
all spice
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1/2 teaspoon
salt
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1 teaspoon
cinnamon
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1.5 tablespoons
honey
Directions
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Combine all ingredients in a high powered blender and blend on high for 6-7 minutes, should be steaming when done. OR
Combine all ingredients in a blender or food processor and puree. Once pureed transfer to a large pot and heat on medium till bubbling/boiling. Stir ever 1-2 minutes while heating.
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SERVE Immediately while hot, garnish with pumpkin seeds and parsley. Bacon would be lovely to if you are a meat eater.
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