Nutmeg, allspice, ginger, and naturally sugary Vidalia onion and sweet potato mingle to evoke pumpkin pie. The soup (which is served at La Soupe in Cincinnati) is dairy-free, but if you like, swirl in some sour cream or crème fraîche.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Brush potato halves with oil and sprinkle with salt. Arrange potatoes, cut sides down, on a baking sheet lined with parchment paper. Bake until very soft, about 45 minutes. Remove from oven and let cool. Scoop out flesh and set aside; discard skins.

  • In a large saucepan, melt butter over medium-low heat. Add onion; cook, covered, until tender, about 15 minutes, stirring occasionally. Uncover pan and cook, stirring occasionally, until golden, 3 to 5 minutes. Add ginger and garlic; cook for 1 minute. Add allspice, mace and nutmeg; cook for 1 minute. Add cooked sweet potato and stock.

  • Increase heat to medium-high and bring to a boil. Reduce heat and simmer, uncovered, until thickened, 45 to 60 minutes, stirring occasionally. Let cool slightly. Puree soup in batches in a blender or food processor. Season with salt and pepper. Serve with sour cream, if desired.

Nutrition Facts

314 calories; 14 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 31 mg cholesterol; 1044 mg sodium. 745 mg potassium; 44 g carbohydrates; 7 g fiber; 12 g sugar; 4 g protein; 0 g trans fatty acid; 25016 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 35 mcg folate; 0 mcg vitamin b12; 83 mg calcium; 1 mg iron;