Silky Sweet Potato Soup with Toasted Pumpkin Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Sweet Potato Soup with Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Silky Sweet Potato Soup with Toasted Pumpkin Seeds

Enjoy a velvety, comforting bowl of sweet potato soup that balances natural sweetness with a subtle umami hint from miso. Finished with a delicate garnish of lightly toasted pumpkin seeds and a drizzle of olive oil, this dish delivers a warm, inviting texture and a beautiful, minimalist presentation.

Try 3 days free, then $12.99 / mo.

NUTRITION

417kcal
Protein
3g
Fat
37.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (100g)

1 cup Water (240g)

2.5 tbsp Olive Oil (35g)

1/4 tbsp Toasted Pumpkin Seeds (approx. 4g)

0.5 tsp Miso Paste (5g)

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes for uniform cooking.

  • 2

    In a medium pot, add the diced sweet potato and water. Bring to a gentle simmer over medium heat until the sweet potato is tender, about 15 minutes.

  • 3

    Add the miso paste to the pot and stir well until it’s fully dissolved, adjusting the heat to low to prevent boiling which can affect the miso flavor.

  • 4

    Using an immersion blender, blend the soup until silky smooth. If a thicker consistency is desired, blend less and leave some chunks.

  • 5

    Season the soup with salt and pepper to taste.

  • 6

    Drizzle the olive oil over the soup and gently stir. Sprinkle the toasted pumpkin seeds on top as a final garnish.

  • 7

    Serve warm and enjoy the delicate, comforting flavors.

Silky Sweet Potato Soup with Toasted Pumpkin Seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

Silky Sweet Potato Soup with Toasted Pumpkin Seeds

YOUR SOLIN GENERATED RECIPE

Silky Sweet Potato Soup with Toasted Pumpkin Seeds

Enjoy a velvety, comforting bowl of sweet potato soup that balances natural sweetness with a subtle umami hint from miso. Finished with a delicate garnish of lightly toasted pumpkin seeds and a drizzle of olive oil, this dish delivers a warm, inviting texture and a beautiful, minimalist presentation.

NUTRITION

417kcal
Protein
3g
Fat
37.2g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

1 small Sweet Potato (100g)

1 cup Water (240g)

2.5 tbsp Olive Oil (35g)

1/4 tbsp Toasted Pumpkin Seeds (approx. 4g)

0.5 tsp Miso Paste (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Peel and dice the sweet potato into small cubes for uniform cooking.

  • 2

    In a medium pot, add the diced sweet potato and water. Bring to a gentle simmer over medium heat until the sweet potato is tender, about 15 minutes.

  • 3

    Add the miso paste to the pot and stir well until it’s fully dissolved, adjusting the heat to low to prevent boiling which can affect the miso flavor.

  • 4

    Using an immersion blender, blend the soup until silky smooth. If a thicker consistency is desired, blend less and leave some chunks.

  • 5

    Season the soup with salt and pepper to taste.

  • 6

    Drizzle the olive oil over the soup and gently stir. Sprinkle the toasted pumpkin seeds on top as a final garnish.

  • 7

    Serve warm and enjoy the delicate, comforting flavors.