This nourishing and creamy vegetable soup is a great way to get my kids to eat more vegetables. It’s quick and easy to make- 30 minutes from start to finish- and tastes amazing!
This recipe is also very flexible and you could substitute the vegetables if needed (potato instead of sweet potato, apple instead of pear). If you don’t have pumpkin puree, you could just use more sweet potato. You could even play around with the spices and add what you like (such as curry powder, garlic powder, or ginger).
I use my Healing Bone Broth to give this soup an extra nutritional boost.
Bone broth is an amazing food, rich in minerals, which can:
- heal your gut lining.
- protect your bones and joints.
- support your immune system.
- help you sleep better and look younger
Sweet potatoes are an amazing vegetable, packed with vitamins and minerals. They are especially high in vitamins A, C, E, B6, fiber and manganese.
My whole family loves this Creamy Vegetable Soup and I make it often. I hope you love it as much as we do!
Creamy Vegetable Soup
Servings 6 people
Ingredients
- 1 tablespoon butter
- 1 medium onion chopped
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1 teaspoon natural salt
- 3 cups sweet potato chopped
- 1 cup carrot chopped
- 3 cups bone broth
- 1 cup pear chopped
- 1 cup pumpkin puree
- 2-3 tablespoons fresh cream
Instructions
- Melt the butter in a medium saucepan. Add the onion and cook until soft.
- Mix in the cinnamon, cumin, and salt.
- Add the chopped sweet potato and carrot and stir.
- Add the bone broth and bring to a boil. Lower the heat, cover the pan, and simmer until the vegetables are almost soft, about 15 minutes.
- Add the chopped pear and pumpkin puree and cook for 5 more minutes.
- Puree the soup until smooth.
- Add the fresh cream and stir well. Taste for salt and add more if desired.
Notes
*here's how to make your own pumpkin puree