Author Notes
Speech@NYU's "Dining with Dysphagia: A Cookbook" is a collection of recipes for people with dypshagia – a disorder that impacts chewing and swallowing.
View all recipes here: https://speech.steinhardt.nyu.edu/dysphagia-cookbook/
Source: https://speech.steinhardt.nyu.edu/ —Kylie Thompson
Ingredients
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2 tablespoons
onion powder
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2 tablespoons
butter
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2 teaspoons
garlic
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1/4 teaspoon
freshly grated ginger
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2 teaspoons
cumin
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1 teaspoon
black pepper
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1/8 teaspoon
cardamom
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1 teaspoon
coriander
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15 ounces
can of pure pumpkin
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2
sweet potatoes
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2 cups
water
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14.5 ounces
vegetable broth
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14.5 ounces
coconut milk
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1/4 cup
heavy cream, for serving
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extra virgin olive oil, for serving
Directions
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Prepare ingredients: Peel and grate the ginger. Peel and quarter the sweet potatoes.
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Place sweet potatoes in a large pot and cover with water. Add 1 teaspoon of salt and bring to a boil.
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Reduce heat. Cover and simmer the potatoes for 20-30 minutes until fork-tender. Drain.
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Add the sweet potatoes to a food processor and pulse until smooth.
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While the potatoes are boiling, heat butter in a soup pot over medium heat. Once the butter is frothy and golden, add the spices and reduce the heat. Cook for about 20 seconds, or until very fragrant, being careful not to burn them.
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Add the pumpkin, water, broth, coconut milk, and sweet potato puree, and stir to combine. Bring the liquid to a boil and then reduce heat to low. Simmer for about 20 minutes.
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Before serving, season the soup with salt and pepper or more of the spices if desired. Once seasoned to your liking, allow the soup to cool a bit.
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To serve, divide the soup between bowls and garnish with a swirl of heavy cream or a drizzle of extra virgin olive oil if desired.
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