Pumpkin & Sweet Potato Soup

From My Little Kitchen Ana Frias

Why you'll love it

It’s creamy! The creaminess of this soup can be comforting and satisfying, especially on a cold day. So healthy and flavorful.


– Olive oil – Canned tomatoes – Vegetable stock – Plant-based milk – Vegetarian bouillon – Kosher salt & pepper – The veggies: chopped    pumpkin, sweet potato, red    onion and red bell peppers


In a medium pot, heat the oil over medium heat. Sauté the onion until soft. Add the pumpkin, sweet potato & red bell peppers


Add the can of tomatoes, almond milk, water & vegetable stock cube. Cover the pot and simmer for 25 minutes.


Add vegetables to a blender in two separate batches and pure until smooth. If using an immersion blender, puree in the pot.

Enjoy it hot and with your favorite toppings!

Thank you for  stopping by!