Well this soup just screams "Fall" doesn't it? With the classic pumpkin pie spices - cinnamon, nutmeg, ginger, and allspice, and two staples of the holidays - pumpkin and sweet potatoes, this soup makes your kitchen smell like November and December. The soup has a slight sweetness from the brown sugar, but it's not like you're eating pumpkin pie soup. The brown sugar simple highlights the other spicy fall flavors in the soup. I chose not to puree the sweet potatoes because I liked the idea of a sweeter version of a chunky potato soup, but you could puree the soup if you like. Enjoy the fall flavors and subtle sweetness of this festive holiday soup :)
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Sweet Potato and Pumpkin Soup
Makes 3 servings
Total Time: 1 hour 15 minutes
1 large sweet potato
15 oz pumpkin puree
2 1/2 cups vegetable broth
1/4 cup heavy cream
1/3 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp allspice
1. Mix pumpkin puree and vegetable broth in a large pot. Turn the heat to high.
2. Peel sweet potato and chop into 1 inch cubes.
3. Add sweet potatoes and spices to the pot. When the soup comes to a boil, turn the heat to low and simmer covered for an hour or until the potatoes are tender. Turn the heat off and mix in the heavy cream. Enjoy!
I really enjoy how familiar all of these ingredients are, yet I've never tried them put together in this way before! I'll be honest, I'd been dreaming about this soup but wasn't quite sure what to expect of the final result. I'm quite pleased with the blend of sweet and savory that I achieved :) Just enough sweetness to highlight the savory/spicy fall flavors without being overwhelming. If you are in the mood for something outside the box yet familiar, try some Sweet Potato and Pumpkin Soup!