Nutritional Value per 1-cup Serving:

Calories: 251
Calories from Fat: 143
Protein: 4 g
Carbohydrates: 29 g
Dietary Fiber: 4 g
Sugars: 5 g
Fat: 16 g
Sodium: 430 mg

Pumpkin and Sweet Potato Soup

Details

Get in the spirit of Halloween with my Pumpkin and Sweet Potato Soup. This one is perfect for those cool evenings when you feel like wrapping yourself in a warm blanket and pulling long socks up to your knees! When you start to get those cravings for hearty dishes, why not try this yummy soup? Paired with toasted Ezekiel bread, it is simply delish.

Ingredients

• 2-3 medium sweet potatoes, sliced length-wise
• 1/3 cup / 80 ml extra virgin olive oil
• 1 sweet onion, cut into large chunks
• 1 bulb garlic
• ½ tsp / 2.5 ml rice bran oil*
• ½ cup / 120 ml pumpkin puree
• 2-3 cups / 480-710 ml low-sodium, low-fat chicken broth
• 2 Tbsp / 30 ml fresh lime juice
• Sea salt and freshly ground black pepper, to taste
• Ground nutmeg

* If you can't find rice bran oil, olive oil will do

Preparation

1. Preheat oven to 350°F / 177°C. Prepare a large roasting pan by pouring the olive oil into it, letting it coat the bottom. Cut sweet potatoes in half and place in the roasting pan. Using a sharp knife, cut the top of the garlic bulb off and drizzle with rice bran oil. Place in the roasting pan with the other vegetables. Bake for 40 minutes or until tender. Remove and let stand.
2. Remove sweet potato from the pan and place in a large stock pot. Add the roasted onion and squeeze the roasted garlic flesh in as well. Add pumpkin puree, 2 cups chicken broth and lime juice and bring to a boil. Add more chicken broth to make the soup less thick. Reduce heat and simmer for 15-20 minutes. Using a hand blender, puree the soup until it is evenly smooth. Ladle into soup bowls and garnish with salt, pepper and ground nutmeg.