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Spiced Sweet Potato Coconut Soup with Pepitas

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  • 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


  • 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.