Now, I will admit that I do eat a lot of pumpkin, but my pumpkin eating habits are not restricted to October or dare I say it, Thanksgiving. I use pumpkin to make flourless cookies, pancakes, breads, puddings...oatmeal. It just so happens that pumpkin is quite the beauty when it comes to acting as a binder. Do I care if everything I eat is tinted orange? Not really.
Anyways, this recipe is for my beloved reader. It's warm. It's scrumptious. It contains pumpkin, Satisfied? I hope so!
1 teaspoon coconut oil
1 cup chopped yellow onion
1 1/4 teaspoon ground ginger
1⁄4 teaspoon ground cumin
1⁄2 teaspoon ground nutmeg
2 cloves garlic, minced
2 cups sweet potato, cubed
2 cups vegetable broth (homemade or from a box/can/jug/garden faucet)
1 cup water
1 can pumpkin puree (can definitely be made using fresh pumpkins if you have them like I do)
1 cup coconut or soy or almond milk
- Heat the coconut oil in large pot over medium heat.
- Add the onion and sauté for 2-5 minutes.
- Add the ginger, cumin, nutmeg, and garlic. Cook for a few minutes.
- Stir in the sweet potato, pumpkin, water, and broth. Bring to a boil. Reduce the heat and simmer for 20-35 minutes. The sweet potato should be soft. You can puree it or leave it chunky.
- Add in the milk until heated through. But do not bring the mixture to a boil. It will curdle the milk if you are using soy.