Roasted Sweet Potato and Pumpkin Spice Soup

Roasted Sweet Potato and Pumpkin Spice Soup

 

Friday night my husband came home from Publix – yes I trusted him to do the shopping while I finished cleaning our new home for the weekend – and pulled out a can of pure pumpkin and 2 sweet potatoes. To me those two ingredients mean we are having Sweet Potato Gnocchi with Gouda Cheese Sauce and Pumpkin Spice Donut Holes for dessert… but no, that is not what he had in mind!

 Sweet Potato Soup

 

Next my husband proceed to inform me that we were going to make Roasted Sweet Potato and Pumpkin Spice Soup. With me not being a big fan of pumpkin, all I could do was stare at him. He told me to trust him and I pretended I did… Boy am I glad I listened to him!

 

Sweet Potato and Pumpkin Spice Soup

 

If you are a fan of fall foods – specifically sweet potatoes and pumpkin – and you love fall soups this is definitely the soup for you! Even though I am not a huge fan of pumpkin I really enjoyed this Roasted Sweet Potato and Pumpkin Spice Soup – probably because of all the sweet ingredients that he added to it. Although he thought it tasted like a pumpkin pie soup, I on the other hand – don’t like pumpkin pie – thought this was the perfect thanksgiving soup that you literally can’t stop eating – seriously I kept going to the pot even before we were ready to eat to sneak a taste or two or three… 

     

Serves 4

 

Ingredients:

2 Sweet potatoes

1/8 cup Olive Oil

½ teaspoon salt

3 tablesoons Butter

1 stick diced Celery

½ teaspoon Black Pepper + ½ teaspoon

½ teaspoon Onion Powder

2 ¼ cups Vegetable broth

½ cup Water

½ cup Pure Pumpkin

½ cup heavy Whipping Cream

¼ cup Milk

1 ½ teaspoon Salt

1 teaspoon Cinnamon

¼ teaspoon Nutmeg

¼ teaspoon All Spice

2 teaspoon 100% pure Maple syrup

2 tablespoon Brown Sugar

  

Roasting Sweet Potatoes 

First, preheat the oven to 450°, then wash, peel, and dice 2 large sweet potatoes.

 

Toss the diced sweet potatoes with 1/8 cup olive oil and a ½ teaspoon salt and place on an oil sprayed pan.

 

Roasted Sweet Potatoes

 

Bake on the second to top shelf until nicely roasted, about 30 minutes. If you don’t have time to roast the sweet potatoes you could easily boil the potatoes until tender like I did for this Sweet Potato Gnocchi with Gouda Cheese Sauce.

 

In a pot melt the 3 tablespoons of butter at medium heat – because we used a hand blender to puree the soup we used our largest pot so that the soup wouldn’t spatter out. Add the roasted sweet potatoes and diced celery along with ½ teaspoon black pepper and ½ teaspoon onion powder and cook for about five minutes until the celery is tender.

 

Then add 2 ¼ cups of vegetable broth, ½ cup water, and ½ cup pure pumpkin and cook over medium heat until it begins to boil.

 

Puree the Sweet Potato Soup

 

Then add ½ cup heavy whipping cream and ¼ cup milk. Turn the stove down to low heat, and use the hand blender to puree the soup.

 

Next add 1 ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon all spice, ½ teaspoon black pepper, 2 teaspoons maple syrup, and 2 tablespoon brown sugar.

 

Blend all of the ingredients one more time to ensure a perfect puree and cook until the soup is completely heated.

 

*The longer you let the soup simmer the thicker it will become. We found this out while we were waiting for our havarti and sharp cheddar grilled cheese sandwiches to cook. If this does happen to your soup all you have to do is add a little extra cream – or to be healthier you could add more vegetable broth.

 

Roasted Sweet Potato Soup

 

Enjoy with a splash of cream and a sprinkling of pepper on top!

 

Roasted Sweet Potato and Pumpkin Spice Soup
Serves 4
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 2 Sweet potatoes
  2. 1/8 cup Olive Oil
  3. ½ teaspoon salt
  4. 3 tablesoons Butter
  5. 1 stick diced Celery
  6. ½ teaspoon Black Pepper + ½ teaspoon
  7. ½ teaspoon Onion Powder
  8. 2 ¼ cups Vegetable broth
  9. ½ cup Water
  10. ½ cup Pure Pumpkin
  11. ½ cup heavy Whipping Cream
  12. ¼ cup Milk
  13. 1 ½ teaspoon Salt
  14. 1 teaspoon Cinnamon
  15. ¼ teaspoon Nutmeg
  16. ¼ teaspoon All Spice
  17. 2 teaspoon 100% pure Maple syrup
  18. 2 tablespoon Brown Sugar
Instructions
  1. First, preheat the oven to 450, then wash, peel, and dice 2 large sweet potatoes.
  2. Toss the diced sweet potatoes with 1/8 cup olive oil and a ½ teaspoon salt and place on an oil sprayed pan.
  3. Bake on the second to top shelf until nicely roasted, about 30 minutes.
  4. In a pot melt the 3 tablespoons of butter at medium heat – because we used a hand blender to puree the soup we used our largest pot so that the soup wouldn’t spatter out. Add the roasted sweet potatoes and diced celery along with ½ teaspoon black pepper and ½ teaspoon onion powder and cook for about five minutes until the celery is tender.
  5. Then add 2 ¼ cups of vegetable broth, ½ cup water, and ½ cup pure pumpkin and cook over medium heat until it begins to boil.
  6. Then add ½ cup heavy whipping cream and ¼ cup milk. Turn the stove down to low heat, and use the hand blender to puree the soup.
  7. Next add 1 ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon all spice, ½ teaspoon black pepper, 2 teaspoons maple syrup, and 2 tablespoon brown sugar.
  8. Blend all of the ingredients one more time to ensure a perfect puree and cook until the soup is completely heated.
  9. Enjoy with a drizzle of cream and a sprinkling of pepper on top!
Notes
  1. *The longer you let the soup simmer the thicker it will become. We found this out while we were waiting for our havarti and sharp cheddar grilled cheese sandwiches to cook. If this does happen to your soup all you have to do is add a little extra cream – or to be healthier you could add more vegetable broth.
Domestically Blissful http://domesticallyblissful.com/

2 Comments:

  1. I love this! I’m in Thailand as a Student Missionary, and have been looking for dishes to make my friends and I as we have Thanksgiving, this is perfect. Thanks so much for sharing! Also, I haven’t been able to find sweet potatoes here. My mom sent over some in a can, do you think it could still work with the recipe? Hopefully it will. I look forward to trying this soon!

    • Thanks! I bet you are having an amazing time in Thailand! I have a friend who was a student missionary in Thailand a few years back, her pictures and stories were incredible! This soup should definitely work with canned sweet potatoes – it might not taste exactly the same but it should still be really good! I would love to hear how it turns out for you! :)

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