Food on Fridays: Sweet Potato and Pumpkin Soup

fofJoin the Food on Fridays carnival–any post related to the topic of food is welcome!To participate, write up a post (borrow the broccoli-button, if you like), publish, then return here and click on Mr. Linky below. A screen will pop up where you can type in your blog name and paste in the url to your own Food on Fridays post (give us the exact link to your Food on Fridays page, not just the link to your blog).You can also visit other people’s posts by clicking on Mr. Linky and then clicking participants’ names–you should be taken straight to their posts. Food on Fridays Participants

  1. Homemade and Wholesome (Anadama Bread)
  2. Ship Full O’ Pirates (Candy Coffee)
  3. Stretch Mark Mama (Quick and Easy Chicken Pot Pie)
  4. Newlyweds (Goulash)
  5. Beauty in the Mundane (Clara Videos–Depression Era Cooking: Poor Man’s Meal)
  6. A Day in the Life (Beans and Rice + Soup Recipe)
  7. Tuesday Afternoons (Cloves on Loaves)
  8. Queen of the Castle Recipes (Fruity Slush)
  9. Like Mother, Like Daughter (Pickled Lemons and a Manifesto)
  10. This Pilgrimage (pinol)

Food on Fridays with AnnHey, it’s not chocolate this week!I’ve grown weary of writing about chocolate for Food on Fridays, especially because contrary to the impression I may have given you, we really do eat a variety of healthy foods.To prove it to you, I’m posting a healthy, hearty soup recipe that the Belgian Wonder and I have been slurping up for lunch and dinner. It’s called “Sweet Potato and Pumpkin Soup,” but I added carrots, as well, because I’m just crazy like that.It’s a flexible soup. You can increase the sweet potato or pumpkin to emphasize one flavor over another, and you can add more or less broth to achieve a thickness you like. You could leave out the carrots or substitute butternut squash for the sweet potatoes. And you can serve it with or without cream. Sorry I don’t have photos.

Sweet Potato and Pumpkin Soup1 huge or 2 regular-sized sweet potatoes or yams (peeled and diced)2 carrots, peeled and sliced (if they’re organic, I just scrub and dice–is that naive of me?)1 medium onion (or less–I have to keep onions to a minimum)1 or 2 cloves garlic (minced)2 tablespoons olive oil4 to 6 cups chicken or vegetable broth or stockCanned pumpkinNutmeg and ginger, to tasteSaltCream or half & half or evaporated milk (optional)Cook potatoes, carrots, onion, and garlic (and spices can go in now or later) in olive oil until slightly golden. Add stock to cover vegetables and bring to a boil. Simmer until potatoes and carrots are soft.Add pumpkin (along with nutmeg and ginger, if you didn’t do it earlier) and salt. Puree this mixture in batches in a blender or food processor–or use your handheld immersion blender, which is in my opinion the easiest gadget for blending soups. If it seems too thick, add more broth.Add some cream (optional) and return mixture to the saucepan. Heat through and serve (if you don’t add cream, you can set a creamer on the table and people can make their own decision whether or not to add it just before eating). 

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  • Comments

    1. Hello Ann

      I just HAD to write as I do keep up with your blog posts but don’t always post- though I always enjoy your writing “O). Anyway last week on Food on Fridays I soooooo wanted to post but I wanted a photographic description to accompany my post and couldn’t find a suitable one… let me explain…

      we were visiting at my mother in laws place (whom I like immensely) and having been her birthday I wanted to take a cake. An angel food cake which takes 12 egg whites, meringuey… I placed the cake mix into the springform pan and as I went to put it in the oven… the bottom fell out all over the floor!!!! Exactly like a “flat” cake with a little bit of a splash up the oven.

      Needless to say – I was a little disappointed.

      I cleaned up the mess and then as an after thought!!! I should have taken a picture and posted for Food on Fridays (it happened on Friday)

      Ah well, it was a little funny.

      And to top it off when I tried again about two hours later the bowl I beat the whites in must have had some dampness as they did not peak!!! 24 eggs later!

      Hope all is well where you are and thanks for Food on Fridays so I could “purge” (excuse the pun!!!)

    2. shepherdsgrace says:

      I have to try your soup recipe, it sounds so good!

    3. I posted a soup just like this one on Thursday. I used butternut squash but pumpkin would work too.

      It was delicious!

    4. Pumpkin is right up there with chocolate….at least on my excitement scale. We grew a LOT of pumpkins last summer and I still have a LOT in my freezer waiting to be used. I’m always looking for new pumpkin recipes, thanks!

    5. how much cream? I need measurements! I’m a doofus in the kitchen

    6. Pauline: I already sent you an e-mail commiserating, but I’ll say it here, as well–thank you for sharing your food saga/nightmare with us. Whenever I have a piece of angelfood cake, I’ll think of you and whisper a little prayer of thanksgiving that the cake is intact.

      shepherdsgrace: It’s not the same as a bowl of chocolate gravy, but it’s delicious in its own orange way.

      Islandsparrow: Really? I’m going to have to check that out–great minds think alike? Weird. I haven’t been to any blogs this week, so I know I can’t have been influenced by you. I guess it’s just orange-soup week!

      Esther: Yum! I’m having to use canned, but the homegrown would be so much healthier and probably more flavorful. Hope it turns out nicely for you.

      Monica: Until it looks kind of creamy. Let’s say if you ladle out a bowl of soup, try two tablespoons of cream and stir it in. It just sort of lightens it up a little and adds a dimension to it. But you could also leave it out and it’s still, from a texture perspective, creamy (because of the pureeing you do with the blender/food processor). Does that help?

    7. Hi Ann,

      I’m so behind! and I had already written this post! :)

      Thanks for all you do!

    8. Hi Ann,

      I love your Food on Fridays feature! I’m going to link up with a fruity slush side dish/snack/dessert-type recipe. And I’m soooo enjoying reading all the recipes here. Thanks for the culinary inspiration :)


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