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Total time
1 hour
3 servings

1 onion, diced

1 sprig rosemary

1 tablespoon bell peppers

1 teaspoon garlic. chopped

½ teaspoon ginger, minced

¼ cup white cooking wine

1 tablespoon olive oil

1 cup pumpkin, cubed

1 cup boniato (white sweet potato), cubed

1 teaspoon ground nutmeg

1 teaspoon ground oregano

2 cups vegetable stock

½ cup almond milk

salt and pepper to taste

  1. Peel and cut pumpkin and boniato into cubes and set to the side.
  2. In a large saucepan over medium high heat sweat onions,  peppers, and rosemary in olive oil unter tender to the touch.
  3. Add sweet potato, pumpkin, garlic, ginger and spices. Stir until well coated and cook for one minute
  4. Add white cooking wine to deglaze bottom of the pan
  5. Add vegetable stock and simmer 20-25 minutes or until vegetables are tender.
  6. Use a blender or food processor to blend soup until desired consistency
  7. Add olive oil, almond milk, and a little extra stock or water to thin the soup if you wish
  8. Garnish with zucchini (optional)

Recipe and photo courtesy of Five Loaves Two Fish Healthy Teaching Kitchen


Total Fat: 1g
Saturated Fat: 0g
Sodium: 410mg
Carbohydrate:15 g
Fiber: 2g
Total Sugar:6 g (Added Sugar: 1g)
Protein: 1g

Yield: 3 servings

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