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Spiced Sweet Potato Soup

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Make this epic soup with the full recipe below. Use the Instacart link above to shop for the ingredients. If Instacart is unavailable in your area, you can get the ingredients at your local grocery store

Ingredients –

2 teaspoons olive oil
1 small onion
4 cups sweet potatoes, peeled and diced
2 teaspoons cumin
½ teaspoon cayenne pepper (optional)
13 ⅕ oz lite coconut milk
2 ½ cups vegetable stock
Salt and pepper to taste
2 small pie pumpkins

Pumpkin Seeds
2 teaspoons olive oil
Salt, to taste
½ teaspoon ground cumin
¼ teaspoon cayenne

Greek Yogurt
Fresh Cilantro

Instructions –

1. Preheat oven to 325℉/150℃

2. Cut off the top of the pumpkin and remove the seeds and stringy insides. Rinse the seeds. Toss the seeds with olive oil, salt, cumin, and cayenne. Transfer to a baking sheet and toast for 30-45 minutes, stirring occasionally until brown and crispy. Set aside.

3. Heat a soup pot over medium heat and add olive oil and onion. Saute 2-3 minutes until soft. Add diced sweet potato, cumin, and cayenne pepper. Stir to combine.

4. Add the coconut milk and vegetable stock and bring to a simmer. Cook until sweet potatoes are fork tender. Remove from heat.

5. Puree the soup until smooth. Add salt and pepper to taste.

6. Ladle the soup into the pumpkins. Garnish with yogurt, toasted pumpkin seeds and cilantro.

7. Enjoy!