Sweet Potato Soup with Cumin and Cream Recipe
Introduction
This sweet potato soup is a comforting and flavorful dish that’s perfect for chilly days. Creamy, spiced with cumin, and garnished with crunchy toppings, it’s both nourishing and satisfying. A simple recipe that brings warmth and color to your table.
Ingredients
- 2 tbsp extra virgin olive oil
- 30g / 2 tbsp unsalted butter (or more oil)
- 2 onions, diced
- 2 leeks (white and pale green part only), quartered and sliced into 1cm / 1/2″ pieces
- 2 garlic cloves, chopped
- 1 kg / 2 lb sweet potato, peeled, quartered lengthwise, and cut into 2cm / 0.8″ chunks
- 1 tbsp cumin powder
- 1.25 litre / 1.25 quarts chicken or vegetable stock, low sodium
- 1.5 tsp cooking / kosher salt
- 1 tsp black pepper
- 1/3 cup cream (any type) or an extra knob of butter
- Something to drizzle or dollop (extra virgin olive oil, cream, yogurt, sour cream)
- Something crunchy for garnish (flatbread strips, croutons, pistachios, pepitas, crispy fried shallots)
Instructions
- Step 1: Heat the olive oil and melt the butter in a large heavy-based pot over medium heat. Add the diced onions, leeks, and chopped garlic and cook for about 5 minutes until softened.
- Step 2: Add the sweet potato chunks and cumin powder to the pot. Cook for another 3 minutes, stirring regularly to coat the vegetables in the spices.
- Step 3: Pour in the chicken or vegetable stock, then season with salt and black pepper. Bring the mixture to a gentle simmer, and cook uncovered for 20 minutes until the sweet potatoes are very tender.
- Step 4: Remove the pot from heat. Using a hand-held stick blender, puree the soup until smooth. If using a regular blender, blend in batches carefully, then return the soup to the pot.
- Step 5: Stir in the cream or an extra knob of butter for added richness. Ladle the soup into bowls and garnish by drizzling with your choice of yogurt, cream, or olive oil. Sprinkle with something crunchy like pistachios or crispy flatbread strips for texture.
Tips & Variations
- For a vegan version, substitute butter with extra olive oil and use vegetable stock and plant-based cream or coconut milk.
- Add a pinch of smoked paprika or chili flakes for a smoky, spicy twist.
- Replace sweet potato with butternut squash for a similar texture and flavor.
- To make the soup thicker, cook it a bit longer or use less stock.
- Top with fresh herbs like coriander or parsley for extra freshness.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup has thickened after chilling, add a splash of stock or water to loosen it while reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup actually tastes great the next day as the flavors develop further. Prepare it in advance and store it refrigerated up to 3 days or freeze for up to 3 months.
Can I use frozen sweet potatoes?
Frozen sweet potato chunks can be used, but be aware they may release extra water, so adjust the cooking time and stock quantity as needed to achieve the desired consistency.
PrintSweet Potato Soup with Cumin and Cream Recipe
A creamy and comforting sweet potato soup made with sautéed aromatics, cumin, and finished with a swirl of cream and crunchy toppings. Perfect for a cozy meal, this soup combines the natural sweetness of sweet potatoes with warm spices and rich textures.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
Base Ingredients
- 2 tbsp extra virgin olive oil
- 30g / 2 tbsp unsalted butter (or more oil)
- 2 onions, diced
- 2 leeks, white and pale green parts only, quartered and cut into 1cm / 1/2″ slices
- 2 garlic cloves, chopped
- 1 kg / 2 lb sweet potato, peeled, quartered lengthwise, cut into 2cm / 0.8″ chunks
Seasonings and Liquids
- 1 tbsp cumin powder
- 1.25 litre / 1.25 quarts low sodium chicken or vegetable stock
- 1.5 tsp cooking / kosher salt
- 1 tsp black pepper
- 1/3 cup cream (any type) or an extra knob of butter
Garnishes
- Extra virgin olive oil, cream, yogurt, or sour cream for drizzling/dolloping
- Crunchy toppings such as flatbread strips, croutons, pistachios, pepitas, or crispy fried shallots
Instructions
- Sauté aromatics: Heat the olive oil and melt the butter in a large, heavy-based pot over medium heat. Add the diced onions, sliced leeks, and chopped garlic. Cook for 5 minutes until the vegetables have softened and become fragrant.
- Add sweet potato and cumin: Add the sweet potato chunks and cumin powder to the pot. Cook for another 3 minutes, stirring regularly to coat the sweet potatoes with the spices and to begin softening them.
- Simmer the soup: Pour in the low sodium chicken or vegetable stock along with salt and black pepper. Bring the mixture to a gentle simmer, then reduce the heat and simmer uncovered for 20 minutes, or until the sweet potatoes are very tender.
- Blend the soup: Remove the pot from the heat. Using a hand-held stick blender, carefully puree the soup until smooth and creamy. Stir in the cream or extra butter to enrich the soup.
- Garnish and serve: Ladle the soup into bowls. Drizzle with your choice of extra virgin olive oil, cream, yogurt, or sour cream. Sprinkle with a crunchy topping such as pistachios, crispy flatbread strips, croutons, or fried shallots to add texture and finishing flair.
Notes
- Note 1: Use only the white and pale green parts of the leeks to avoid tough green leaves.
- Note 2: Low sodium stock allows better control of the soup’s saltiness.
- Note 3: Crunchy toppings like flatbread strips and pistachios add delightful texture contrast.
- Note 4: If using a blender instead of a stick blender, allow the soup to cool slightly and blend in batches to avoid splattering.
Keywords: Sweet Potato Soup, Creamy Soup, Comfort Food, Healthy Soup, Gluten Free Soup, Cumin Soup, Autumn Soup
