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This soup is my healthy version of one of my favorite soups to order out. And I’m going to let you in on a little secret: I’ve made it several times, sometimes with coconut milk or cream and sometimes without, and either way it’s delicious with a silky-smooth texture.
Melt the butter in a medium saucepan over medium heat. Then add the onion. Sauté until onion is starting to soften but not yet turning color, about 5 minutes, stirring occasionally.
Add the sweet potato and cook 3 minutes more. Add the salt, pepper, bay leaf, stock, pumpkin, and brown sugar.
Bring the soup up to a boil, then turn heat down to a simmer and cook until the sweet potato is tender, about 15 to 20 minutes, stirring occasionally. Turn heat off and stir in the coconut milk or cream, if using, and then stir in the lemon juice. Taste and season with additional salt and pepper as desired.
If you want a very smooth soup, puree it in batches in a blender (or use an immersion blender). Ladle the soup into bowls and sprinkle the parsley on top, if desired.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!