Best Sweet Potato & Pumpkin Soup Recipe
Several years ago on a trip up north to watch the changing leaves (no, not like “watching the submarine races.” We really were there to look at the leaves!) my future husband and I stumbled upon a restaurant in Huntsville Ontario called, Three Guys And A Stove and we fell in love. Not with each other (that came later) but with their house soup — one cup was all it took.
The sweet and savoury Curried Sweet Potato and Pumpkin Soup was so good that we made a trip back again the next year for more. And again, and again after that.
Before you groan, “Great, ANOTHER pumpkin recipe,” rest assured, you’ll be pumped about this one. And so will your kin. I’m going out of my gourd with potential pumpkin puns here. Or dare I say, punkins? I’ll spare you the seedy details and just get on with it.
The chef eventually published a book of his recipes and my husband (we had since gotten married up there a few years later) bought it for me. Now I can have my special soup any time I want. How souper is that?
CURRIED SWEET POTATO & PUMPKIN SOUP
2016-06-20 09:57:46
Serves 6
Adapted just a titch
Ingredients
- 2 teaspoons canola oil
- 1 teaspoon chopped garlic
- 1 cup finely chopped red onion
- 2 1/2 cups vegetable or chicken stock
- 1 large sweet potato, peeled & chopped
- 2 cups mashed cooked pumpkin (canned is fine—you’ll have extra if you use a large can. Save the left over for cookies or add to pancakes).
- 1 teaspoon curry powder
- 1/2 teaspoon chopped fresh cilantro plus extra sprigs reserved for garnish *optional
- 1 tablespoon honey
- 1 1/2 teaspoon ground ginger (or fresh finely chopped ginger)
- 3/4 cup 2% evaporated milk
- 1 peeled and diced green apple
Instructions
- Heat non-stick fry pan, add oil.
- Add onion and garlic and saute until onion softens (about 5 minutes).
- Add stock, sweet potato, pumpkin, curry, cilantro, honey & ginger.
- Simmer, covered, until potatoes are tender (about 40 minutes).
- Combine in food processor or blender until smooth (Don’t use an immersion blender for this one. It won’t get this soup smooth enough.)
- At this point, you can store in fridge for up to 4 days.
- To serve, heat soup while stirring in enough milk to reach your desired consistency.
- Garnish with a cilantro sprig and serve.
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