Description
An easy fall soup recipe packed with simple and warming flavors.
Ingredients
Units
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For the soup:
- 2 large sweet potatoes, peeled and chopped
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/2 yellow onion, chopped
- 1 large knob of ginger, sliced
- 4 cups of vegetable broth
- 2 tablespoons white miso paste
- squeeze of lemon juice
For the pumpkin seed crumble (optional):
- 1 tablespoon olive oil
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon red chili powder
- 1/3 cup pumpkin seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
Instructions
- Prepare the pumpkin seed crumble. Preheat oven to 350°F. Add all of the ingredients to a bowl and stir until the seeds are coated. Add the seeds to a lined sheet tray and spread into a thin, even layer. Bake for about 15-20 minutes, then stir the seeds around into clumps. Bake for another 5-10 minutes, keeping an eye on them to ensure they don’t burn. Remove from oven and set aside to let cool completely until firm to the touch.
- Prepare the sweet potato. Preheat oven to 400°F. Add chopped and peeled sweet potatoes to the sheet tray and coat with olive oil, salt, and pepper. Roast for about 40 minutes until golden brown, tossing halfway through.
- Prepare the broth while the sweet potato cooks. Add oil to a stovetop pot and bring to a medium heat. Add the onion and a pinch of salt, cook until the onion is golden brown and caramelized, about 10 minutes. Add the ginger, stir, and cook for another few minutes. Add the broth and bring to a simmer. Cover and let simmer for about ten minutes.
- Once the sweet potatoes are ready, add them to the pot and cook for another 5 minutes. Remove from the heat and add the miso. Using an immersion blender, blend until the soup is smooth. Taste and adjust salt as needed. Add a squeeze of lemon.
- To serve, ladle soup into bowls and top with crumble and additional toppings. Enjoy!
- Prep Time: 15
- Cook Time: 45
- Category: soup
Keywords: sweet potato, soup