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Fall recipes: Sweet potato soup with curried pumpkin seeds
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Sweet potato soup with curried pumpkin seeds
Fresh ginger and apricot nectar add warm spicy-sweet notes to silky sweet potatoes, perfumed with toasty curried pumpkin seeds.
Servings: 5
Ingredients:
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 large onion, diced (about 1 cup)
- 3 cups cooked, mashed sweet potato (about 4 sweet potatoes)
- 1 (5.5 ounce) can of pear or apricot nectar
- 3 cups organic chicken stock
- 1/2 teaspoon bourbon vanilla extract
- 1/2 teaspoon organic sugar
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon salt
- 3/4 cup heavy cream
- 1 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 cup raw pumpkin seeds, shelled
Directions:
Heat butter and olive oil in a Dutch oven or stock pot on medium heat. Add onion and sauté until translucent. Add sweet potato, nectar, chicken stock, vanilla, sugar, ginger, and salt. Stir to incorporate and cook on medium heat for 20 minutes.
Turn off heat. Using a hand blender, puree the soup until smooth, or to desired consistency. Taste for seasoning and additional salt or sugar as needed. Add cream and gently stir. Garnish with curried pumpkin seeds and serve warm.
Curried pumpkin seeds:
Mix curry powder, cinnamon, salt and olive oil in a small bowl, and set aside for 10 minutes. Add pumpkin seeds to a dry skillet and heat on medium until they begin to toast and puff up. Add the seasoned olive oil to the pan and toss to coat the seeds. Remove from the heat and allow to cool slightly.
Sweet potato soup with curried pumpkin seeds is perfectly paired with ginger honey Monte Cristo fritters.
Dawn Viola is a nationally recognized artist, food writer and award-winning competitive cook from Central Florida. Follow Dawn on Twitter, Wicked Good Dinner and at www.DawnViola.com.
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