Pumpkin, Sweet Potato Soup & Carrot Soup

This a delicious seasonal soup that tastes even better with a kick. Don’t let the sun going down early get you down too. This soup will is the light and will keep you healthy as the weather changes.

This recipe is gluten free, and also vegan if you sub out the veggie broth and exclude cheese. It can also be made Paleo and Whole 30 with a few small tweaks.

Serves 6 hungry people

Total Time  45 mins          Prep   15 mins          Cook  30 mins

 

Ingredients

  • 2 tbsp of your favorite Mago Sauce

  • 1 tbs olive oil

  • 32oz  chicken or vegetable broth

  • 15oz can pumpkin puree

  • 2 sweet potatoes, peeled and roughly diced

  • 2 large carrots, peeled and roughly diced

  • 1  apple, roughly diced

  • 1 onion, peeled and sliced

  • 3 cloves garlic, peeled and chopped

  • ½ tsp ground cinnamon

  • ½ tsp ground allspice

  • 1/2 tsp vanilla extract

  • Sea salt and pepper to taste

Instructions

  • In a saucepan, heat the oil, and cook the onion until translucent. Add the garlic and fry until golden. Add the cinnamon and allspice and cook until fragrant.

  • Add the sweet potato, carrot, and pumpkin and cook for about 4 more minutes.

  • Add the apple, the stock, and the vanilla essence. Season with pepper and sea salt. Stir, cover with a lid and simmer for 20 minutes until the ingredients are soft.

  • Once cooked, add 2 tablespoons of your favorite Mago Sauce, let cool for a few minutes, then transfer to a blender or food processor and blend it up until it’s smooth.

  • Check the seasoning and add a little more Spicy Magic if needed. If you want to thin it out a little, just add more broth (or water)and mix well. Serve right away.

Enjoy this dish with friends and family!!