Pumpkin Sweet Potato Soup - Vegan Recipe

Just in time for fall, fresh Pumpkin's from the garden are the best if you have access. 

This was my first time growing a garden this year. And I don't regret all of the hard work, the fresh taste pays back. 

Let's get to Tonight's Dinner!

Ingredients:

1 Half Yellow of Yellow Onion

4 cloves of garlic

2 cups of chopped Pumpkin

1 cup of chopped  Sweet Potato

1 cup of chopped Carrots 

2 15 Oz cans of White Beans 

1/2 lb of Shell Pasta

5 cups of Water 

1 cup of Coconut Milk 

Seasons and Spices (all to taste, I add a bunch):

Salt 

Smoke Paprika 

Cinnamon 

Pumpkin Spice 

Optional:

Pop some buttered breast with pumpkin spice, smoked paprika, and Garlic salt in the oven at 350 for 6 minutes.

LET'S GET COOKIN

In a large pot,saute the onions and garlic in your choice of cooking oil, until transucent. Dash some salt. 

Next add your Pumpkin, sweet potato, and Carrots. Cook until the the pumpkin starts to get soft.

Time for the spices Salt, Smoke Paprika, Cinnamon, and Pumpkin Spice. Mix well!

Finally, add your white beans, milk, and water. Let this boil for about 10 minutes with your pot lid on. Stir occasionally.

Last but not least, add the pasta! Cook for 8 more minutes. Take off the heat and cover for 2 minutes, serve, and Enjoy!

If you made this recipe, let me know if you liked it!