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Amazing Creamy Fall Harvest Soup

Creamy Fall Harvest Soup
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Creamy Fall Harvest Soup is a comforting and flavorful dish perfect for autumn. This recipe combines seasonal vegetables like pumpkin and sweet potato with warm spices and creamy coconut milk for a velvety smooth texture. It’s easy to make, nutritious, and ideal for chilly evenings or festive gatherings, capturing the essence of fall in every spoonful.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 large sweet potato, peeled and diced
  • 2 cups pumpkin puree (fresh or canned)
  • 4 cups vegetable broth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup coconut milk (or heavy cream)
  • Salt and pepper, to taste
  • Fresh herbs, for garnish (like parsley or thyme)

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
  3. Stir in the diced sweet potato and cook for an additional 5 minutes.
  4. Add the pumpkin puree and mix well with the sautéed vegetables.
  5. Pour in the vegetable broth and stir to combine. Bring to a gentle boil.
  6. Stir in the ground cinnamon, nutmeg, salt, and pepper. Adjust seasonings as needed.
  7. Reduce heat to low and simmer for about 25 minutes, or until sweet potatoes are tender.
  8. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches, being careful with hot liquids.
  9. Stir in the coconut milk until fully combined and warm through.
  10. Serve the creamy fall harvest soup hot, garnished with fresh herbs if desired.

Notes

  • For a thicker soup, use less broth. For a thinner soup, add more broth or water.
  • Add cooked lentils or shredded chicken for a heartier meal.
  • This soup is vegan if made with coconut milk and vegetable broth.
  • Store leftovers in an airtight container in the refrigerator for up to a week.
  • The soup freezes well for up to three months.

Nutrition

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