This warm, smoky and slightly spicy soup is a welcome addition to any meal rotation, especially during the cooler fall and winter months. The sweet potato gives this soup body, while the spicy smokiness of the chipotle adds to the depth of flavor. Top the soup with crunchy toasted pumpkin seeds and sliced green onions.
Learn how to make a pureed soup.
- 1 medium sweet potato (sometimes called a garnet yam), peeled and cut into large chunks
- ¼ of a medium onion, peeled and cut into 3 chunks
- 2 cloves garlic, peeled
- Water to cover the potatoes, onions and garlic
- 2 Tbsp real maple syrup
- 1-3 tsp chipotle paste or ¼ tsp dried chipotle or chili powder
- ⅛ tsp dried oregano
- ¼ cup coconut milk or unsweetened plain Greek yogurt
- 1 Tbsp lime juice or apple cider vinegar
- ½ tsp salt
- ½ tsp ground black pepper
- 2 Tbsp roasted pumpkin seeds
- 1 green onion, thinly sliced
- Place sweet potato, onion and garlic in 4 quart plus-size pot and cover with water.
- Bring to a boil and reduce the heat to medium. Cook until potatoes are tender, about 20 minutes.
- Remove the pot with the sweet potato-onion mixture from the heat and cool it slightly to make handling easier. This can be done the day before.
- Transfer the potato mixture to a blender (in batches). Add the maple syrup, chipotle chiles, oregano and puree until smooth.
- Return mixture to pot and heat, bringing it up to almost a boiling point. Reduce the heat to simmer and add the lime juice or apple cider vinegar, coconut milk or yogurt and season with salt and pepper. Simmer for 20 minutes.
- Transfer the soup to serving bowls and garnish each bowl with sliced green onions and the toasted pumpkin seeds.