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Healthy Fall Soup: Creamy Pumpkin and Sweet Potato Soup with Sage

Introduction

As the leaves turn golden and the air grows crisp, there is nothing more comforting than a warm bowl of soup. This creamy pumpkin and sweet potato soup with sage is the perfect dish to embrace the fall season. Not only is it rich in flavor, but it also provides a wealth of nutrients, making it a healthy, satisfying meal for the whole family.

Ingredients

For the Soup:

• 1 medium pumpkin, peeled, seeded, and cubed

• 2 large sweet potatoes, peeled and cubed

• 1 large onion, chopped

• 4 cloves garlic, finely minced

• 4 cups low-sodium vegetable broth

• 1 cup unsweetened almond milk (or milk of choice)

• 2 tablespoons olive oil

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ½ teaspoon dried sage

• Salt and black pepper, to taste

• Fresh sage leaves for garnish

Optional Toppings:

• Roasted pumpkin seeds

• Crusty whole-grain bread

Instructions

1. Prepare the Vegetables:
   Peel, seed, and cut the pumpkin into cubes. Peel and cube the sweet potatoes. Chop the onion and mince the garlic.

2. Sauté the Aromatics:
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for another minute.

3. Add the Vegetables:
   Add the cubed pumpkin and sweet potatoes to the pot. Cook for 5–7 minutes, stirring occasionally to prevent sticking.

4. Pour in Broth and Add Spices:
   Pour in the vegetable broth and stir in the spices — cinnamon, nutmeg, ginger, and dried sage. Bring the mixture to a boil, then reduce the heat and let it simmer for 20–25 minutes until the vegetables are tender.

5. Blend the Soup:
   Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender (or a standard blender in batches), blend the soup until smooth and creamy. Return the soup to the pot.

6. Add the Milk and Adjust Seasoning:
   Stir in the almond milk (or milk of choice). Season with salt and black pepper according to taste. Warm the soup gently over low heat without letting it boil.

7. Serve:
   Ladle the soup into bowls. Garnish with fresh sage leaves. For extra texture and flavor, sprinkle with roasted pumpkin seeds and serve alongside crusty whole-grain bread.

Nutritional Benefits

This soup is both nourishing and delicious:

• Pumpkin: High in vitamins A and C, as well as antioxidants that strengthen the immune system.

• Sweet Potatoes: A great source of fiber and beta-carotene, promoting healthy skin and vision.

• Sage: Offers anti-inflammatory and digestive health benefits.