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Sweet Potato Soup with Crispy Sage and Pepita

Simple, in our book, is always better. This soup fits that bill, but richly rewards with a depth of flavor and soulful warmth. Just what our cold and rainy days in Massachusetts call for.

You can serve this soup as a main course. It's filling enough on its own, and when paired with a simple salad it makes a very satisfying supper. It can easily be made vegetarian by substituting vegetable stock for the chicken stock, if you don't care for sweet potatoes you can make it with winter squash, and if you're watching your calories, you can substitute nonfat yogurt for the half and half. We're presenting it to you here with our favorite, full-fat, full-flavored version. Take it where you will- add your signature touch, we know you'll love it.

One note, don't miss out on the combination of ginger, cardamom and coriander. Their warmth adds depth and gives this soup its character, and the crunchy sage leaves and pepitas are a perfect finishing addition.

Sweet Potato Soup with Crispy Sage & Pepita

Ingredients

  • 5 medium sweet potatoes peeled and cut into 1" chunks (about 2 lbs.)
  • 2 T. olive oil 
  • 1 T fresh ginger, grated
  • 4 garlic cloves, minced
  • 1 small leek light grren and white parts thinly sliced
  • 1 medium onion, chopped (about 1 cup)
  • 1 t. cardamom, ground
  • 1 t. coriander, ground
  • 1 t. salt
  • 1 t. freshly ground pepper
  • 1 quart chicken stock
  • 1 c. half & half (or nonfat Greek yogurtt)

For the Crispy Sage Leaves:

  • 1/4 c. olive oil
  • 8-12 sage leaves
  • 1/3 cup pepitas

       

      Preparation

      • Heat the olive oil in a dutch oven or stock pot over medium heat.
      • Sauté the onion and leek until soft, but not brown, about 5 minutes.
      • Add the ginger and garlic, stirring until fragrant, another minute or so.
      • Add the coriander, cardamom, salt and pepper, stirring to distribute the spices and coat the vegetables.
      • Add the sweet potatoes, stirring for another minute or two.
      • Add the chicken stock and bring to a boil.
      • Reduce the heat, cover and simmer for 20-25 minutes, until the potatoes are tender when pierced with a knife.
      • While the soup simmers, in a small saucepan heat the 1/4 c. olive oil over a medium high heat, and line a plate with a paper towel.
      • When the oil is hot, slowly add the sage leaves one at a time and fry them for about 1 minute, until the get bright green and crispy.
      • Transfer to the paper lined plate as ready, and let the oil cool to room temperature.
      • When the soup is ready, use an immersion blender, or transfer to a regular blender (be very careful when blending hot liquids!), and blend until smooth.
      • Transfer soup back to the pot and add the half and half, stirring well to combine.
      • Taste and adjust the seasoning with salt and pepper, or thin with more stock or cream if necessary.
      • When you're ready to serve, garnish each bowl with a drizzle of the leftover sage oil, sage leaves, and a few pepita seeds for crunch.

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