Pumpkin and Sweet Potato Soup With Maple Cream

🧂 Ingredients

• 3 medium sweet potatoes

  peeled and cubed
• 15 oz can of pumpkin puree
• 4 cups bone broth

  or chicken or vegetable stock
• 2 tbsp avocado oil
• 1 onion

  chopped
• 1 carrot

  chopped
• 1 celery stalk

  chopped
• 3 clove garlic

  minced
• 1 cup Greek-style yogurt
• 2 tbsp maple syrup
• salt to taste
• pepper to taste

Instructions

• 1 In a large pot over medium heat on the stovetop, add avocado oil.
• 2 When the oil is hot, add garlic, onion, carrot, and celery. Cook for 2-3
  minutes.
• 3 Add bone broth and sweet potato cubes. Simmer for 15 minutes or until the sweet
  potato is tender.
• 4 When done, turn the stove off and add pumpkin puree and stir well.
• 5 Use an immersion hand blender to puree sweet potato cubes in the pot.
• 6 Add salt and pepper to the soup to your taste. Set aside.
• 7 In a small bowl mix yogurt and maple syrup. Set aside.
• 8 Serve soup with a dollop or two of the maple cream.
• 9 Garnish with your favorite toppings like crumbled nitrate-free bacon, pumpkin
  seeds, parsley, or sage. For a bit of spice, you could add a dash of paprika or
  cayenne pepper as a garnish.

Nutrition Info