Sweet Potato Soup Recipe

Creamy, cozy sweet potato soup with a hint of ginger, topped with crispy bacon and pumpkin seeds.

Course Main Dish, Side Dish

Cuisine American

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 521kcal

Author Julie

Add 2 tablespoons butter to a large pot and place it over medium heat. Once the butter is melted, add 2 medium carrots and 1 medium yellow onion. Cook for 5-7 minutes until softened, stirring often. Add 4 cloves garlic and cook for another minute.
Add 3 large green onions, 1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon red pepper flakes, and 1 teaspoon fresh ginger. Stir everything together and cook for 1-2 minutes, until fragrant.
Add 1 pound sweet potatoes and 5 cups water to the pot and bring to a boil. Cover, turn the heat to low, and simmer until the sweet potatoes are fork-tender, about 25-30 minutes.
When the soup has been simmering for about 15 minutes, start the bacon. Place 8 ounces bacon strips into a large skillet over medium heat. Cook until crispy, flipping as needed. Transfer to a paper towel-lined plate to drain. Once cooled, chop or crumble into small pieces. Set aside.
Uncover the soup and remove the pot from the heat. Use an immersion blender to puree everything together until smooth, keeping the blade fully submerged and switching it off before lifting it out of the soup.
Pour in ½ cup heavy cream. Stir the cream into the soup, return the pot to low heat, and cook until just beginning to bubble. Check the seasoning and adjust to taste.
Ladle the soup into bowls. Divide the crumbled bacon among the bowls, then add pumpkin seeds and a small splash of heavy cream, if desired. Add the toppings just before serving so they keep their crunch.

Regular blender: Use a blender made for hot liquids. Let the soup cool for 5-10 minutes, then blend in batches, filling the blender no more than halfway. Remove the center cap from the lid and cover the opening with a folded towel to let steam escape. Hold the blended soup in a second pot or heat-safe bowl, then return it all to the pot before adding the cream.
Thickness: If the soup is too thick, thin it with a little water or heavy cream. If it’s too thin, simmer it a few more minutes to reduce.
Leeks: For a milder onion flavor, use 2 cleaned, sliced leeks in place of the green onions.
Broth: Swap chicken broth in for the water for more depth of flavor. For a vegetarian soup, use vegetable broth and skip the bacon. Either way, taste before salting.
Storage: Refrigerate leftovers in shallow airtight containers within 2 hours of cooking, and keep for up to 3-4 days. Store the bacon separately. Reheat the soup to 165 degrees F on the stove over medium-low heat or in the microwave.