Go Back
As Thanksgiving approaches, the importance of seasonal recipes can’t be overstated. The holiday is a time for gathering with loved ones, sharing stories, and enjoying comforting dishes that warm the heart and soul. This year, why not elevate your Thanksgiving feast with a bowl of Creamy Sweet Potato Soup? It’s a delightful combination of flavors and textures that embodies the spirit of the season.

Thanksgiving Delight: Creamy Sweet Potato Soup

A warm and comforting creamy soup made with sweet potatoes and topped with crunchy toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 0.907 lbs sweet potatoes, peeled and cubed
  • 1.0 large onion, diced
  • 3.0 cloves garlic, minced
  • 4.0 cups vegetable or chicken broth
  • 1.0 cup coconut milk (or heavy cream)
  • 0.125 cups olive oil
  • 1.0 tsp ground cinnamon
  • 0.125 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.25 cups maple syrup
  • 1.0 tbsp fresh ginger, grated
  • 1.0 tbsp fresh thyme leaves (plus extra for garnish)
  • 0.5 cups pecans, chopped
  • 0.5 cups pumpkin seeds (pepitas)
  • 0.25 cups dried cranberries, roughly chopped
  • 0.125 cups olive oil
  • 0.0 pinch sea salt
  • 0.0 pinch cayenne pepper (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • On a large baking sheet, spread the cubed sweet potatoes. Drizzle with olive oil, season with salt, pepper, and half of the cinnamon, then toss to coat. Roast in the preheated oven for about 25-30 minutes, or until tender and slightly caramelized.
  • In a large pot, heat 0.125 cups of olive oil over medium heat. Add the diced onion and cook for about 5-7 minutes until translucent. Stir in the minced garlic and fresh ginger, cooking for an additional 2 minutes until fragrant.
  • Add the roasted sweet potatoes to the pot with onions and garlic. Pour in the vegetable or chicken broth, then add the remaining cinnamon, nutmeg, maple syrup, and thyme. Bring the mixture to a gentle simmer and cook for about 10 minutes.
  • Using an immersion blender, blend the soup until smooth and creamy. If using a stand blender, allow the soup to cool slightly before carefully blending in batches. Stir in the coconut milk (or heavy cream) and adjust seasoning with salt and pepper as needed.
  • In a small mixing bowl, combine chopped pecans, pumpkin seeds, and dried cranberries. Drizzle with olive oil, and season with sea salt and cayenne pepper (if using). Spread the mixture onto a baking sheet and toast in the oven for about 8-10 minutes, stirring halfway, until golden and fragrant.
  • Ladle the sweet potato soup into bowls. Top with a generous sprinkle of the crunchy topping and a few fresh thyme leaves for garnish. Enjoy your warm, comforting dish!

Notes

Feel free to adjust seasonings and toppings to your taste.
Keyword comfort food, soup, sweet potato, Thanksgiving