4cupspeeled and diced sweet potatoes (1 inch)2 medium or 1.5 pounds
1canpumpkin puree
1cupdiced onion1 medium onion
⅓cupdiced celery1 stalk
3clovesgarlic, minced
2teaspoonsrubbed saged
½teaspoonground ginger
1tablespoonvegan butter
4cupsvegetable broth
Instructions
Peel and chop sweet potatoes into approximately 1-inch cubes. Dice onions and celery. Mince garlic.
Heat vegan butter or oil in a dutch oven or large pot over medium heat. Once sizzling, add diced onion and celery and saute for 4-5 minutes or until translucent. Add garlic, sage, ginger, and salt and pepper to taste. Saute for 1 minute longer until the garlic is fragrant, stirring frequently.
Pour vegetable broth into the pot. Add sweet potatoes. Bring to a simmer and cover. Simmer, covered, over medium-low heat for 10 minutes or until the sweet potatoes are easily pierced with a fork. Add pumpkin puree. Remove from heat and blend in the pot with an immersion blender (or with a high-speed blender) until smooth and creamy.
Sprinkle with additional dried sage if desired and stir in vegan sour cream when serving.
Video
Notes
** All nutrition information is an estimate only. The nutrition information will vary depending on ingredients and amounts actually used in preparations. If you're using an immersion blender, make sure the heat has been turned off and stir briefly with a spoon first to avoid large splatters. This soup comes together quickly, but can be made even faster if all veggies are diced and prepped ahead of time.