Pumpkin Carrot Sweet Potato Soup

15 Nov

I made this soup last week after a trip to the dentist – I’ll spare you the details – left me only able to eat soft foods for a few days. I had one small pie pumpkin left, an abundance of carrots and some fresh sweet potatoes (or yams, depending on who you ask).

What resulted is a rich and creamy soup (without cream!) that’s perfect for fall days and sore mouths.

Pumpkin Carrot Sweet Potato Soup

2 medium sized yams, cut into 1″ cubes
1 small pie pumpkin, cut in quarters, seeds removed
3 medium sized carrots, cut in 4
1 onion, small dice
2 Tbsp olive oil
1 tbsp fresh thyme
2 cloves garlic, minced
4 cups vegetable stock
1 cup orange juice
1 lemon, zested and juiced
salt and pepper to taste

Roast yams, pumpkin and carrots on a parchment lined baking sheet at 350 F for 30 minutes, until just starting to brown.

Meanwhile, in a large soup pot, saute onions in olive oil until translucent. Add thyme and garlic and saute until just fragrant.

When roasted mixture is done, add it to the pot along with stock and orange juice. Bring to a boil, reduce heat and simmer for 20 minutes. When cooled slightly, partially or fully puree mixture and pour back into a clean pot. Add lemon juice and season with salt and pepper to taste.

Serve with a sprinkle of fresh thyme leaves. Can be frozen or kept in fridge for up to 5 days.

Enjoy!
Jacinthe

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4 Responses to “Pumpkin Carrot Sweet Potato Soup”

  1. Katherine December 28, 2014 at 1:38 PM #

    Jacinthe, I’d like to get permission to use this recipe for a printed newsletter. It will reach 220 residents homes and will include your web address at the bottom.

  2. azuribleu December 28, 2014 at 1:40 PM #

    Jacinthe, I’d like permission to use this recipe in a printed newsletter that reaches 220 resident homes. I will of course include your web address following the recipe. Would this be acceptable? Our community is doing a vision support column this month and this would fit in perfectly.

    • jacinthe December 28, 2014 at 2:35 PM #

      Hi Katherine — For sure, how lovely that it’s helpful to you. 🙂

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  1. Aley Chubeza 130#, October 15th-17th 2012 | Chubeza - October 16, 2012

    […] Pumpkin Carrot Sweet Potato Soup […]

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