“Organic Pumpkin and Sweet Potato Soup”

This super simple dish is sure to please, and it only takes 20 minutes to make, and this soup stays fresh in the frig for a full week. This soup is sweet and nutritious, and full wonderful organic pumpkin and sweet potato, which both contain betacarotene which is a powerful antioxidant. This soup gives a boost to our immune system as the cool fall weather starts moving in. And right now pumpkins and sweet potatoes are inexpensive and easy to find at local markets.

Ingredients:

6 - Cups of organic raw pumpkin cut into large pieces, even the skin can be left on if you like.

1 - Large organic sweet potato cut in large pieces, even the skin can be left on if you like. I happened to use white sweet potato, but orange will work just as well.

4 - Cubes of Organic No Salt Vegetable Bouillon (or low salt veggie stock can be used to replace the water)

Enough filtered water to cover all the veggies in a large pot

Salt and pepper to taste

Take the pumpkin and the sweet potato and place them in a large pot and cover them with water and add the veggie bouillon. Bring to a boil and let boil until everything is tender. Then take an immersion blender and blend up everything in the pot until smooth. Add salt and pepper to taste and there you have it… a great tasting dish that works well for lunch or dinner.

This recipe usually makes enough for about 12 people, and it can also be portioned out and frozen for later use.

Enjoy!

Dr. Paul Haider - Master Herbalist