Sweet Potato and Pumpkin Soup with Peanuts
A Southern take on a West African peanut soup, this soup has a savory yet still sweet and nutty flavor. Peanuts are a great source of heart-healthy fats and plant-based protein. This dish calls for fresh pumpkin, but you can use additive-free canned pumpkin for a similar taste.
Serves 8-10 [3/4 cup each]
Ingredients:
3 cups Vegetable Broth or store-bought low-sodium vegetable broth, divided
1 celery stalk, roughly chopped
1 cup roughly chopped tomato
1 red bell pepper, chopped
1 large sweet potato, peeled and cut into 2-inch cubes
1 small pumpkin, peeled and cut into 2-inch cubes
1 bay leaf
1 teaspoon paprika
2 cups roasted unsalted peanuts
Baby sage leaves (optional)
- In a large Dutch oven, bring 1 cup of broth to a simmer over medium heat
- Add the celery, tomato and bell pepper and cook for 5 to 7 minutes, or until softened
- Add the sweet potato, pumpkin, bay leaf, paprika and the remaining 2 cups of broth. Cover and cook for 30 minutes, or until the sweet potato and pumpkin are soft.
- Add the peanuts and cook for 5 minutes, or until the peanuts become less crunchy. Discard the bay leaf.
- Transfer to a heat-safe blender and pulse until the soup has a batter-like consistency.
- Serve with a grilled hearts of romain with buttermilk dressing [found in my Southern Comfort Food Diabetes cookbook] and protein of your choice. If using, garnish with baby sage leaves.
Prep tip: If you prefer a less nutty flavor, reduce the quantity of peanuts or simply use 1/2 cup as garnish and divide it between each serving.
Enjoy!
Recipe excerpted from The Southern Comfort Food Diabetic Cookbook: Over 100 Recipes for a Healthy Life, by Maya Feller, MS RD CDN, published by Rockridge Press. Copyright © 2019 by Callisto Media, Inc. All rights reserved.
and link that to: https://www.amazon.com/Southern-Comfort-Food-Diabetes-Cookbook/dp/1641527005
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