Pumpkin Sweet Potato Soup with Flatbread

Ingredients for Soup:

1 large sweet potato
2 Tbsp. Roasted Pumpkin Seed Oil
2 cloves garlic, pressed
1 medium white onion, diced
1 orange bell pepper, chopped
3 c. fresh pumpkin puree
2 c. chicken broth
Greek yogurt or sour cream
salt and pepper, to taste

Ingredients for Flatbread:
2 Tbsp. Herbes de Provence Olive Oil
1 1/3 c. plain Greek yogurt
1-2 c. flour (divided)
1 tsp. baking powder
1/2 tsp. salt
Extra Virgin Olive Oil, for frying

Instructions for Soup:
Preheat oven to 400⁰F.

Wash sweet potato and cut in half lengthwise, place on baking sheet lined with parchment paper and bake for 40 minutes to an hour until tender. While potato is cooking, heat 2 tablespoons of oil in a frying pan. Add garlic, diced onion, and chopped bell pepper and sauté until pepper is soft. Remove skin from sweet potato and chop into cubes. Combine sweet potato and sautéed vegetables in blender or food processor and blend until smooth. Mix pureed pumpkin, chicken broth, and blended mixture in a large pot. Simmer on low for 15-20 minutes. Season appropriately with salt and pepper; serve hot, sprinkled with pumpkin seeds and with a dollop of Greek yogurt or sour cream on top.

Instructions for Flatbread:
Combine Herbes de Provence Olive Oil and yogurt in medium mixing bowl. In separate bowl, combine 1 cup flour with baking powder and salt. Add flour mixture to liquids and stir well, adding more flour until dough starts to pull away from sides of bowl. Turn dough out onto a lightly floured surface and knead 10-15 times until smooth and elastic. Shape dough into 6-8 small flat disks.

Heat a few tablespoons of olive oil in a large frying pan. Fry dough one at a time in oil until puffed and golden. Serve warm alongside soup.

Submitted by: Kaitlyn Reimer

Note: Try our Pepitas (Pumpkin Seeds) as a topping. They are lightly salted and hull-less, so they are crunchy, not chewy, and oh-so-satisfying!

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