Sweet potatoes are cooked in chicken broth, pureed, and then seasoned with with nutmeg, ginger, cinnamon and cayenne, and made even creamier (but still low-fat) by adding fat-free half-and-half.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put sweet potatoes into a large pot. Pour chicken broth over the sweet potatoes; bring to a boil, stir orange liqueur into the boiling broth, and cook until the potatoes are tender, about 25 minutes.

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  • Puree the sweet potatoes with the broth using an immersion blender until smooth.

  • Stir half-and-half, nutmeg, ginger, cinnamon, and cayenne pepper into the pureed sweet potatoes; season with salt and pepper.

  • Heat a skillet over medium-high heat. Toast pecans in the hot skillet until fragrant.

  • Ladle soup into bowls; garnish with toasted pecans.

Cook's Notes:

To avoid dirtying a blender and a bowl, use an immersion blender right in the pot.

Optionally, saute onions and garlic in a small amount of oil or butter in the pot before adding sweet potatoes.

Any ingredient can be substituted: you can use butternut squash instead of the sweet potatoes; 1/2 teaspoon of orange extract instead of the liqueur; vegetable stock or water instead of the chicken stock; different spices, according to your own taste.

If you like your soup sweeter, add a tablespoon of maple syrup or brown sugar.

Nutrition Facts

375 calories; protein 6.8g; carbohydrates 74.4g; fat 5.7g; cholesterol 1.5mg; sodium 270.5mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/24/2016
I really like this soup. It's super easy and the cayenne pepper gives a nice little kick. Read More
(1)

Most helpful critical review

Rating: 3 stars
11/30/2015
I loved how easy this recipe was! That said it definitely needed some tweaking. I made it exactly as written and felt the soup was missing something. I ended up adding 1-2tbsp of brown sugar and that really livened things up. I also thought it was too heavy on the nutmeg. I'd suggest using half the amount of nutmeg but doubling the cinnamon because I could barely taste it. I also couldn't really taste the Cointreau so I suggest doubling the amount. This makes large portions which I liked. No wimpy tiny bowls of soup like some other recipes I've made. Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/24/2016
I really like this soup. It's super easy and the cayenne pepper gives a nice little kick. Read More
(1)
Rating: 3 stars
11/29/2015
I loved how easy this recipe was! That said it definitely needed some tweaking. I made it exactly as written and felt the soup was missing something. I ended up adding 1-2tbsp of brown sugar and that really livened things up. I also thought it was too heavy on the nutmeg. I'd suggest using half the amount of nutmeg but doubling the cinnamon because I could barely taste it. I also couldn't really taste the Cointreau so I suggest doubling the amount. This makes large portions which I liked. No wimpy tiny bowls of soup like some other recipes I've made. Read More
(1)
Rating: 4 stars
04/05/2016
I'm a novice soup maker and this recipe was easy to follow. I did add some nutmeg and a few drops of habanero hot sauce. I replaced the fat free half and half with half the amount of heavy whipping cream as it was all that I had on hand. I will be making this again!!!! Read More
(1)
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Rating: 5 stars
11/03/2018
Delicious! The pecans really add to it. Read More
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