Tuesday, November 20, 2012

Healthy Thanksgiving Soup

I thought I would share some of my healthy thanksgiving recipes throughout this week just incase anyone wanted some healthy meal alternatives. Since the fall is here and winter is right around the corner, comfort food becomes essential during the cold months. A great comfort food for when it's cold is sweet potato and pumpkin soup. This soup is perfect because it is a blended soup, it is made with only vegetables and spices, and it's very nutritious. 

What you will need
  • 1 Pie Pumpkin
  • 1 Large Sweet Potato
  • 1 Green Pepper
  • Olive Oil
  • 1 tbs of minced garlic
  • 3 tsp of red pepper
  • 2 tsp of pepper
  • 1 tbs of ground coriander
  • 3 tsp of oregano
  • 1 pinch of salt
Start by setting your oven to 400 F degrees and begin washing and chopping up your pumpkin and sweet potato. 

Then you want to wrap the chunks in foil and drizzle on some olive oil and close the foil wrapping. Then place them in the oven for 30 to 40 minutes, once they are tender you can remove them. While their baking start buy adding 1 table spoon of olive oil, 1 table spoon of minced garlic, 3 teaspoons of red pepper, 2 teaspoons of pepper, 1 table spoon of ground coriander, 3 teaspoons of oregano, and 1 pinch of salt to a medium sized soup pot. Let the spices simmer on low heat while you wait for the pumpkin and sweet potato.

You will then add your chopped green pepper and the chucks of pumpkin and sweet potatoes to a blender or food processor, blend till smooth. 

Once you have the soup pureed to your liking, you then want to add the puree to your soup pot that has been set to simmer.

Once you have added the puree you then want to mix the soup on low heat. If you prefer a creamier texture you can add in 1/2 cup of almond milk.

This is what the finished product should look like. It is a very tasty soup and it only took me a little over an hour to make. Be on the look out for more recipes this week!


  1. This actually looks really good. I'm a consistency weirdo, though and I'm curious to know what it tasted like. Did you add the extra cup of milk at the end? And did you heat it until it was like HOT HOT or just sorta hot.

    1. Thank you, and it tasted great! It was not sweet and had bit of a spicey-kick to it. I would suggest playing around with the recipe to your liking, I did heat it up to typical soup tempurture on the stove. I tried it at first with no milk and it was a thicker soup texture and then I heated the leftovers up the next on the stove and mixed in the milk, it was more of your traditional soup texture then and the milk toned down the spicey taste.