ARKEPIN
7 Diabetic Friendly Sweet Potato & Cocoa Pumpkin Soup Recipes
Savor the richness of these diabetic-friendly sweet potato and cocoa pumpkin soup recipes that promise warmth and comfort, but discover the unique twists waiting for you!
Classic Sweet Potato and Cocoa Pumpkin Soup
Classic Sweet Potato and Cocoa Pumpkin Soup is a wholesome, comforting dish that perfectly combines the natural sweetness of sweet potatoes and pumpkin with a hint of cocoa for a unique flavor twist. It’s not only delicious but also suitable for those watching their sugar intake, making it a great diabetic-friendly option for chilly days.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium, peeled and cubed |
| Pumpkin puree | 1 cup |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Cocoa powder | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Nutmeg | 1/4 teaspoon |
| Cinnamon | 1/2 teaspoon |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the onions and garlic until translucent.
- Add the cubed sweet potatoes, pumpkin puree, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Cook for about 20 minutes or until the sweet potatoes are tender.
- Stir in the cocoa powder, coconut milk, and spices (salt, black pepper, nutmeg, and cinnamon).
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Heat through and adjust seasoning as needed before serving warm. Enjoy!
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Spicy Sweet Potato and Pumpkin Soup With Ginger
Spicy Sweet Potato and Pumpkin Soup With Ginger is a vibrant and aromatic dish that brings a warm, spicy kick to the classic flavors of sweet potatoes and pumpkin. Enhanced with the zestiness of ginger, this creamy soup is not only nourishing but also a delightful option for those managing diabetes. It’s perfect for a cozy meal that will keep you warm on chilly evenings.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium, peeled and cubed |
| Pumpkin puree | 1 cup |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Fresh ginger | 1 tablespoon, minced |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Cocoa powder | 1 tablespoon |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Ground cumin | 1 teaspoon |
| Crushed red pepper flakes | 1/2 teaspoon (optional) |
| Nutmeg | 1/4 teaspoon |
| Cinnamon | 1/2 teaspoon |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the onions, garlic, and ginger until fragrant.
- Add the cubed sweet potatoes, pumpkin puree, and vegetable broth; bring to a boil, then lower the heat to a simmer.
- Cook for about 20 minutes, or until the sweet potatoes are tender.
- Stir in the cocoa powder, coconut milk, spices (salt, black pepper, cumin, crushed red pepper flakes, nutmeg, and cinnamon).
- Purée the soup until smooth using an immersion blender or a countertop blender in batches.
- Heat through and adjust seasonings as desired before serving warm. Enjoy!
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Creamy Coconut Sweet Potato and Cocoa Pumpkin Soup
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium, peeled and cubed |
| Pumpkin puree | 1 cup |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Cocoa powder | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Ground ginger | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the sweet potatoes and pumpkin puree, then pour in the vegetable broth; bring to a boil and reduce to a simmer.
- Cook until the sweet potatoes are tender, about 15-20 minutes.
- Stir in the coconut milk, cocoa powder, ginger, salt, and pepper; mix well.
- Purée the soup until smooth with an immersion blender or a countertop blender in batches.
- Heat through, adjust seasoning as needed, and serve warm. Enjoy your creamy delight!
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Roasted Garlic Sweet Potato and Pumpkin Soup
Roasted Garlic Sweet Potato and Pumpkin Soup is a flavorful, hearty dish perfect for those looking for a diabetic-friendly option. This soup features the rich taste of roasted garlic combined with sweet potatoes and pumpkin, creating a warm and comforting bowl that’s simple to make.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium, peeled and cubed |
| Pumpkin puree | 1 cup |
| Garlic | 6 cloves, whole |
| Onion | 1 medium, chopped |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Ground nutmeg | 1/2 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
Cooking Instructions:
- Preheat oven to 400°F (200°C). Toss the unpeeled garlic cloves with olive oil and wrap them in foil. Roast the garlic for about 30 minutes until soft.
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add the sweet potatoes and vegetable broth; bring to a boil and then reduce to a simmer. Cook until the sweet potatoes are tender, about 15-20 minutes.
- Once the garlic is roasted, squeeze the cloves out of their skins and add them to the pot along with the pumpkin puree, salt, pepper, nutmeg, and cinnamon.
- Purée the mixture until smooth with an immersion blender or in batches in a countertop blender.
- Heat thoroughly, adjust seasoning if needed, and serve warm. Enjoy your delicious soup!
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Hearty Sweet Potato, Cocoa Pumpkin, and Black Bean Soup
Hearty Sweet Potato, Cocoa Pumpkin, and Black Bean Soup is a unique and delicious twist on traditional soup recipes, combining the sweetness of sweet potatoes and pumpkin with a hint of cocoa and the heartiness of black beans. This nutritious dish not only satisfies hunger but also caters to those seeking diabetic-friendly options, making it a perfect choice for a wholesome meal.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium, peeled and cubed |
| Pumpkin puree | 1 cup |
| Black beans (cooked) | 1 can (15 oz), drained |
| Cocoa powder | 2 tablespoons |
| Onion | 1 medium, chopped |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Ground cinnamon | 1/2 teaspoon |
| Ground cumin | 1/2 teaspoon |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion until translucent.
- Add the sweet potatoes and vegetable broth; bring to a boil then reduce to a simmer. Cook until the sweet potatoes are tender, about 15-20 minutes.
- Stir in the pumpkin puree, black beans, cocoa powder, salt, pepper, cinnamon, and cumin. Mix well.
- Purée the soup until smooth using an immersion blender or in batches in a countertop blender.
- Heat thoroughly, adjust seasoning if needed, and serve warm. Enjoy your hearty soup!
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Sesame-Spiced Sweet Potato and Pumpkin Soup
Sesame-Spiced Sweet Potato and Pumpkin Soup is a delightful blend of sweet and savory flavors that not only warms the soul but is also perfect for those seeking a diabetic-friendly option. The subtle nuttiness from the sesame complements the natural sweetness of sweet potatoes and pumpkin, creating a comforting dish ideal for any season.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium, peeled and cubed |
| Pumpkin puree | 1 cup |
| Onion | 1 medium, chopped |
| Vegetable broth | 4 cups |
| Sesame oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Ground ginger | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Sesame seeds | 2 tablespoons, toasted (for garnish) |
| Chopped scallions | 2 tablespoons (for garnish) |
Cooking Instructions:
- In a large pot, heat sesame oil over medium heat and sauté the chopped onion and minced garlic until fragrant and translucent.
- Add the sweet potatoes and vegetable broth; bring to a boil, then reduce heat to a simmer. Cook until the sweet potatoes are soft, about 15-20 minutes.
- Stir in the pumpkin puree, ground ginger, salt, and black pepper. Mix well and simmer for an additional 5 minutes.
- Purée the soup until smooth using an immersion blender or in a countertop blender.
- Adjust seasoning if necessary, serve warm, and garnish with toasted sesame seeds and chopped scallions. Enjoy!
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Sweet Potato and Pumpkin Soup With a Hint of Maple
Sweet Potato and Pumpkin Soup With a Hint of Maple is a warm and comforting dish that combines the natural sweetness of sweet potatoes and pumpkin with a touch of maple syrup, making it an ideal diabetic-friendly option. This delicious soup harmonizes sweet and savory flavors, offering a nutritious way to indulge during the cooler months, while still being mindful of your health.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 medium, peeled and cubed |
| Pumpkin puree | 1 cup |
| Onion | 1 medium, chopped |
| Vegetable broth | 4 cups |
| Maple syrup | 1-2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Ground cinnamon | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Chopped parsley | 2 tablespoons (for garnish) |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until fragrant and translucent.
- Add the sweet potatoes and vegetable broth; bring to a boil, then reduce heat to a simmer. Cook until the sweet potatoes are soft, about 15-20 minutes.
- Stir in the pumpkin puree, maple syrup, ground cinnamon, salt, and black pepper. Mix well and simmer for an additional 5 minutes.
- Purée the soup until smooth using an immersion blender or in a countertop blender.
- Adjust seasoning if necessary, serve warm, and garnish with chopped parsley. Enjoy!
