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Pureed sweet potatoes are topped with coconut and pumpkinseed kernels making this soup perfect for fall. 

Hannah Klinger
Recipe by Cooking Light September 2015

Gallery

Jennifer Causey; Styling: Kira Corbin

Recipe Summary

hands-on:
25 mins
total:
35 mins
Yield:
Serves 6 (serving size: about 1 1/2 cups soup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes. Add potatoes and ginger; cook 2 minutes. Add stock, salt, black pepper, cinnamon, and beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a clean kitchen towel (to avoid splatters); blend until smooth. Place pureed potato mixture in a bowl. Repeat procedure with remaining potato mixture. Stir in red pepper. Divide among 6 bowls; top each with 1 tablespoon coconut and 1 tablespoon pumpkinseed kernels.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

311 calories; fat 9.8g; saturated fat 3.8g; mono fat 3g; poly fat 1.8g; protein 12g; carbohydrates 46g; fiber 9g; cholesterol 0mg; iron 3mg; sodium 287mg; calcium 95mg.
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