Creamy Sweet Potato Pumpkin Soup {Paleo, Vegan, Gluten Free}

This creamy sweet potato and pumpkin soup is rich and luxurious with no butter or cream added. Roasting the vegetables brings out a natural sweetness and Indian spices bring some heat and great flavor to this vegan and paleo soup.

We had some fall in LA...sort of.

Ok, we had a few drops of rain with some cooler temperatures last week. That was long enough for me to quickly turn on the oven and make a fall soup.

I went with some classic fall flavors for this sweet potato pumpkin soup. And of course I omitted the dairy but still kept the creamy texture for this vegan and paleo soup.

I had some leftover pumpkin puree from my pumpkin-walnut balls, so I figured I'd mix that with some roasted sweet potatoes and spices.

What I love about roasting vegetables is that the time spent in the oven brings out a great natural sweetness.

There's no need to add butter or cream.

I find it plenty rich and creamy without any dairy.

I did add some almond milk and half an apple to perk up the flavor just a bit.

I wanted a little additional pop so I included a dash of Muchi curry powder to bring in some heat and additional spice. If curry isn’t your thing, feel free to omit.

You won’t even realize this vegan creamy sweet potato pumpkin soup doesn’t include dairy. It’s luscious and velvety and full of great flavor from all of the natural ingredients used.

Los Angeles is already back to mid-70s temperatures again, but luckily I've finished my soup!

Creamy Sweet Potato Pumpkin Soup
{Paleo, Vegan, Gluten Free, Dairy Free}

Serves 4

Ingredients

• 2 cups sweet potato, peeled and cubed

• 1 cup onion, coarsely chopped

• 1 cup apple, cubed

• 1 tablespoon olive oil

• 1/2 cup pumpkin puree

• 1/2 teaspoon Muchi curry powder

• 1 teaspoon ginger powder

• 1/2 teaspoon cumin

• 1 cup almond or coconut milk

• 1-1/2 cup chicken or vegetable stock

• Salt and pepper to taste

Instructions

1. Preheat oven to 400.

2. Place sweet potato, onion and apple on a lined or greased baking sheet. Pour olive oil on top and season with salt and pepper. Mix and place in oven. Roast for about 20-30 minutes or until vegetables are soft, then remove.

3. Place mixture in a Vitamix or other high speed blender, being careful to keep the top covered to prevent burns. Add the pumpkin, curry powder, ginger and cumin and blend until combined. Allow to cool slightly. Then add the milk and gradually add the stock until you achieve your desired consistency.

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