Cold enough yet? It’s time to warm up with a hearty bowl of Spiced Sweet Potato Coconut Soup!
I don’t know were you live, but here in Toronto, it’s been pretty cold this past week.
When it’s cold, and the afterglow of the holidays is finally worn off, I like to snuggle up with a big bowl of hearty steamy soup. I can’t lie, the inspiration for this soup was purely a ‘pantry’ emergency. Over the holidays, I had planned on making a couple of sweet potato casseroles to feed the family on Christmas Day. Plans changed, so I ended up with a huge pile of sweet potatoes in the cupboard that were screaming out to be made into something delicious. This Spiced Sweet Potato Coconut Soup with Pepitas was born.
I really have a thing for the spicy combination of cinnamon, nutmeg and ginger. It’s a combo that makes any soup, stew or meat so warm and inviting.
I added pancetta to this recipe for that extra boost of flavour, but leave it out for an even smoother texture.
The toasted sunflower seeds or pepitas (pumpkin seeds) adds a great texture and crunch. If you don’t like sunflower seeds, try pistachio nuts, walnuts or even grate some Asiago cheese on top!
Spiced Sweet Potato Coconut Soup with Pepitas
EMAIL Recipe Share on FacebookIngredients
- 1 cup chopped pancetta
- 1 cup chopped onion
- 1 cup chopped celery
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp grated fresh ginger
- 1 Tbsp chopped garlic
- 3 medium sweet potatoes, chopped
- 4 cups chicken or vegetable broth
- 1 can, 400 ml coconut milk , regular or lite
- salt and pepper to taste
- 3/4 cup toasted sunflower seeds or pepitas
Instructions
- In a large pot, sauté pancetta, onion, celery for 5-7 minutes.
- Add cinnamon, nutmeg, ginger and garlic; continue to sauté for 2 minutes.
- Add sweet potatoes and broth. Bring to a boil, lower heat and simmer, half-covered, for 20 minutes until sweet potatoes are soft.
- Transfer to a blender and purée in batches.
- Return to stove, add coconut milk and heat through.
- Serve with a drizzle of coconut milk and topped with toasted sunflower seeds or pepitas.
This soup looks delicious, perfect for the cold weather. I love your photos, I always find it difficult to take photos of soups.
Thanks Azu, I find ‘creamy-style’ soups a lot easier that the ‘broth-based’ types of soups to photograph. Even if made with little fat, the broth always has a bit of a gloss to the surface.
So smart! And you’re right, it’s the perfect soup to warm me up!
This was so good and easy! Was the perfect soup to warm us up. The pepitas were a perfect topper.
Thanks Julia, so glad you liked it!
I loved this soup .. can you tell me if it has gluten? .. Now in winter I would like to know more easy and warm recipes like that.
Hi Sophia, some prepared chicken and vegetable broths can have gluten (wheat). Check your label and make sure you are using a gluten-free option if that is important to you. All the remaining ingredients are gluten-free!