Author Notes: A lighter, insanely creamy version of your favorite comfort food. A filling healthy calorie friendly soup with all the traditional nutty sweet rich flavor, it’s sure to warm you up on the coldest of days! —Kelli @Hungry Hobby
Makes: 6
Ingredients
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15
ounces pumpkin puree
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15
ounces cooked buttnerut squash
-
4.5
ounces sweet potato
-
1/2
cup light coconut milk
-
1.5
cups vegetable stock
-
1/8
teaspoon nutmeg
-
1/8
teaspoon all spice
-
1/2
teaspoon salt
-
1
teaspoon cinnamon
-
1.5
tablespoons honey
Directions
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Combine all ingredients in a high powered blender and blend on high for 6-7 minutes, should be steaming when done. OR
Combine all ingredients in a blender or food processor and puree. Once pureed transfer to a large pot and heat on medium till bubbling/boiling. Stir ever 1-2 minutes while heating. - SERVE Immediately while hot, garnish with pumpkin seeds and parsley. Bacon would be lovely to if you are a meat eater.
Photo by Kelli @Hungry Hobby