Easy Sweet Potato Soup with Coconut Milk
This sweet potato soup is ready in about 40 minutes and serves up pure cozy comfort. Simmered on the stovetop, it's rich and creamy with a hint of sweetness from coconut milk and maple syrup. The crunchy pumpkin seeds on top give it that extra-special touch. Whether you're cozying up on a cool night or want a heartwarming side dish, this soup is a Southern favorite.
Ingredients
- 2 large sweet potatoes (peeled and sliced. About 6 cups)
- 4 cups plus 2 ½ teaspoons water
- 1 14 ounce can unsweetened coconut milk
- 1 tablespoon brown sugar
- 2 teaspoons pure maple syrup
- 1 ½ teaspoons honey
- 2 ½ teaspoons salt
- ¼ teaspoon pumpkin pie spice
- ½ teaspoon black pepper
- 2 ½ teaspoons cornstarch
- ⅛ teaspoon cayenne
- ¼ cup salted pumpkin seeds
Instructions
- Add sweet potatoes and 4 cups of water to a Dutch oven, the water should just cover the sweet potato slices. Bring to a boil over high heat and boil for 15 minutes, until potatoes are soft enough to mash. Use a potato masher to mash the potatoes in the pot with any remaining water.
- Add coconut milk, brown sugar, maple syrup, honey, salt, pumpkin pie spice and black pepper and simmer for 10 minutes.
- In a measuring cup or small bowl, combine cornstarch with 2 ½ teaspoons of water, mix with a fork until it is combined then add to the soup. Add cayenne pepper and simmer for 5 minutes.
- Transfer to a food processor or blender and process until it is smooth. Serve sprinkled with pumpkin seeds.
Barbara's Notes + Tips
- You can also use an immersion blender to blend the soup but a food processor will make it the creamiest.
- If you don't have pumpkin pie spice, add a little cinnamon and nutmeg to taste.
Nutrition
Calories: 404kcal | Carbohydrates: 38g | Protein: 6g | Fat: 28g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 1533mg | Potassium: 721mg | Fiber: 6g | Sugar: 15g | Vitamin A: 16060IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 3mg
