One thing I love about fall is the all the yummy fall produce, such as pumpkin, squash, yams and, of course, sweet potato. They all remind me of Thanksgiving dinner – one of my favorite meals of the year.
We make one dish for Thanksgiving that’s a simple sweet potato with fresh whipped cream and a drizzle of maple syrup that is simply delicious. But on a cold day like today, I thought about reconstructing that sweet potato Thanksgiving dish into a savory, satisfying and (of course) gluten-free sweet potato soup.
And, oh boy, it came out to be positively scrumptious. Like, I was licking the bowl clean.
The sweet potatoes add a rich creaminess to the soup so there’s no need to add cream or flour to thicken it. Also, the bacon adds a bit of saltiness to the dish – but you could omit the bacon and add a touch of salt.
The base soup is delicious on its own – so it can easily be made vegan with a vegetable stock. Top with a cashew cream and roasted pumpkin seeds for a yummy vegan version.
Where to Get Kitchen Pantry Essentials
I get my other kitchen pantry supplies like sea salt, black pepper, spices, coconut oil, and other essentials either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Bob’s Red Mill baking soda, for instance, is about $3 at my local health food store and $6 on Amazon. But it’s only $2.03 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get 2 months free and 10% off your first order.
- 3-4 medium organic sweet potatoes
- 4 cups bone broth (or chicken or vegetable stock)
- 2 tbsp pastured or organic butter
- 1 onion, chopped
- 1/2 carrot, chopped
- 1/2 celery stalk, chopped
- 1 clove garlic, minced
- 1 package of nitrate-free bacon (about 12-14 slices)
- 1 cup organic Greek-style yogurt
- 1-2 tbsp organic maple syrup
- 1-2 stalks fresh parsley, chopped (optional)
- Pre-heat oven to 350 degrees.
- Line a baking sheet with parchment paper. Lay out bacon about 1/2-inch apart.
- Cut sweet potatoes in quarters (or cut loosely in large pieces), and place on a separate baking sheet.
- Bake both sweet potatoes and bacon for 40 minutes. Remove sweet potatoes from oven and continue to cook bacon until done – about 5-10 minutes.
- In a large stock pot, cook celery, carrot, onion and garlic with butter for 1-2 minutes over medium heat.
- Add bone broth or stock and sweet potatoes. Simmer for 5-7 minutes.
- Use an immersion hand blender to puree sweet potatoes in stock pot. Once fully pureed, turn off heat and set aside.
- In a small bowl mix yogurt and maple syrup. Set aside.
- Serve soup with a dollop or two of the maple cream. Top with crumbled bacon and sprinkle with parsley.
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DISCLAIMER: The content on the blog Don’t Mess with Mama is for educational and informational purposes only, and is not intended as medical advice. I am not a medical professional and the information contained on this blog should not be used to diagnose, treat or prevent any disease or health illness. Please consult with a qualified health care professional before acting on any information presented here. Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.