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Sweet Potato Soup with Cumin and Crunchy Toppings

Sweet Potato Soup with Cumin and Crunchy Toppings

This Sweet Potato Soup with Cumin and Crunchy Toppings is a warm, flavorful, and comforting dish perfect for chilly evenings or easy weeknight dinners. It combines the natural sweetness of roasted sweet potatoes with the earthy spice of cumin, enhanced by crunchy toppings for delightful texture. Easy to prepare, nutritious, and customizable, this soup offers a cozy bowl of nourishing goodness.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Main Ingredients

  • 2 large sweet potatoes, peeled and chopped into cubes
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin (freshly ground preferred)
  • 4 cups vegetable or chicken broth
  • 1 cup coconut milk or cream
  • 2 tablespoons olive oil or butter
  • Salt and pepper to taste

Crunchy Toppings

  • Toasted pumpkin seeds or crispy shallots (about 2 tablespoons per serving)

Optional Variations

  • Pinch of smoked paprika or cayenne pepper (for spice boost)
  • Cooked chickpeas or shredded chicken (for added protein)
  • Chopped toasted almonds or walnuts (as alternative nutty crunch)
  • Chopped fresh cilantro, parsley, or green onions (for garnish)

Instructions

  1. Prepare Your Ingredients: Peel and chop the sweet potatoes into even cubes for uniform cooking. Finely chop the onion and mince the garlic to prepare for sautéing.
  2. Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant, about 4 to 5 minutes. This forms the flavor base of your soup.
  3. Add Spices and Sweet Potatoes: Sprinkle in the ground cumin and stir for about 30 seconds to toast the spice and release its aroma. Add the chopped sweet potatoes, coating them in the cumin and aromatics.
  4. Pour in Broth and Simmer: Add enough vegetable or chicken broth to generously cover the sweet potatoes. Bring to a boil, then reduce heat to a simmer, cover, and cook until the sweet potatoes are tender, approximately 20 minutes.
  5. Blend the Soup: Once the sweet potatoes are soft, carefully puree the soup with an immersion blender or in batches using a blender. Blend until smooth and creamy.
  6. Stir in Cream and Season: Return the pureed soup to the pot if needed. Stir in coconut milk or cream to add richness and creaminess. Season with salt and pepper to taste. Warm the soup through before serving.
  7. Add Crunchy Toppings: Serve the soup topped with your choice of crunchy toppings such as toasted pumpkin seeds or crispy shallots to add texture contrast and extra flavor.

Notes

  • Roast the sweet potatoes before adding to the soup for a deeper, richer flavor.
  • Use fresh cumin powder or whole cumin seeds for the best aroma and taste.
  • Never skip the crunchy toppings as they elevate the texture and overall eating experience.
  • Adjust soup consistency by adding more broth for a thinner soup or more cream for richness.
  • When blending hot soup, do so in smaller batches to avoid spills or burns.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 220
  • Sugar: 7g
  • Sodium: 450mg
  • Fat: 12g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: sweet potato soup, cumin soup, creamy soup, crunchy toppings, easy weeknight dinner, comforting soup, gluten free soup, vegetarian soup, vegan soup option