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


Recipe Summary

20 mins
2 hrs 25 mins
4 3/4 cups


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; fat 14g; cholesterol 31mg; saturated fat 8g; carbohydrates 44g; mono fat 5g; poly fat 1g; insoluble fiber 7g; sugars 12g; protein 4g; vitamin a 25016.4IU; vitamin c 11.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.3mg; vitamin b6 0.5mg; folate 34.6mcg; sodium 1044mg; potassium 745mg; calcium 83mg; iron 1.4mg.