A bowl of hot soup on a cold winter’s day is the perfect way to warm up. This quick-to-prepare sweet potato soup is creamy and rich, chock-full of vitamin A, and surprisingly low in calories. That’s because a creamy soup doesn’t actually need any cream to be velvety-smooth. It just requires a blender! You can enjoy it as a weeknight soup with your family, but it’s also elegant enough to serve to company.
Sweet potato soup with pumpkin seeds and croutons
1 tbsp olive oil
1 shallot, chopped
1 clove garlic, minced
2 tsp fresh ginger, minced
2 medium sweet potatoes, cubed
4 cups no-added-salt vegetable stock or water
1/8 tsp ground nutmeg
½ tsp cinnamon
¼ tsp salt
1/8 tsp pepper
2 slices artisan whole grain bread (preferably a day or two old)
1 tbsp olive oil
½ tsp garlic powder
2 tbsp raw pumpkin seeds
½ tsp garam masala (spice blend)
To make the soup:
- In large saucepan, heat oil over medium heat; add shallot, garlic and ginger, stirring occasionally, for about 5 minutes or until softened.
- Add sweet potatoes; stir until coated. Add stock and bring to boil; reduce heat, add spices, cover and simmer for 20 minutes or until sweet potatoes are tender.
- Puree soup in blender, or puree in pot with an immersion blender.
To make croutons:
- Preheat oven to 350°F.
- Cut bread into medium bite-sized cubes. Add cubes to a medium bowl and toss with olive oil, garlic, pumpkin seeds and garam masala.
- Spread mixture on a parchment-lined baking sheet and bake for 10 minutes or until crisp. Turn halfway to ensure even baking.
Serve soup in bowls topped with croutons and pumpkin seeds. Optional: stir tablespoon of Greek yogurt into each bowl.
Note: garam masala is a spice blend that you can buy ready-made at most grocery stores. It contains nutmeg, cloves, cinnamon, cumin and cardamom.