Spiced Sweet Potato Coconut Soup with Pepitas
  • 1 cup chopped pancetta
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ 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
  • ¾ cup toasted sunflower seeds or pepitas
  1. In a large pot, sauté pancetta, onion, celery for 5-7 minutes.
  2. Add cinnamon, nutmeg, ginger and garlic; continue to sauté for 2 minutes.
  3. Add sweet potatoes and broth. Bring to a boil, lower heat and simmer, half-covered, for 20 minutes until sweet potatoes are soft.
  4. Transfer to a blender and purée in batches.
  5. Return to stove, add coconut milk and heat through.
  6. Serve with a drizzle of coconut milk and topped with toasted sunflower seeds or pepitas.
Recipe by Eat In Eat Out at https://eatineatout.ca/spiced-sweet-potato-coconut-soup-pepitas/