Isn't it wonderful that so many people cherish soup season? It's not just about the deliciousness; the ease of making soup is a true joy. The cozy atmosphere and abundance of flavors are gifts of fall, and with a loaf of crusty bread, dinner is ready in under an hour. Plus, reheating leftovers often enhances their flavor. To celebrate soup season, let's dive into this Miso Sweet Potato Soup.
This soup is sweet, slightly savory, and incredibly warming. And like all great fall soups, it's a breeze to prepare. Get your ladles ready, soup season is officially upon us!
Ingredients for Miso Sweet Potato Soup
What I appreciate most about this recipe is its simplicity in ingredients, yet how much flavor they bring when treated with care. Each component adds something necessary—be it sweetness, spice, or that comforting, savory essence that makes a soup feel like it's been simmering all day (even if it hasn't).
Onion. A key flavor base, especially when caramelized to golden perfection.
Ginger. Provides a kick and warmth, creating comfort in a bowl.
Vegetable broth. The essential base that harmonizes all the flavors.
Sweet potato. Creamy and sweet, it makes this soup hearty enough to serve as a meal.
Miso. The hidden gem for rich, savory umami.
Lemon. A squeeze at the end brightens everything beautifully.
Pumpkin Seeds. Roasted for added crunch and nuttiness on top.
Sesame Seeds. A delicate finishing touch that enhances flavor and texture.
Maple Syrup. Just a drizzle to balance and add a hint of sweetness.
Tips for Preparing the Soup
With such a straightforward ingredient list, I aim to extract maximum flavor from each component.
First, the aromatics. I prefer to caramelize the onions until they're golden. This concentrates their flavor, then I incorporate the ginger and broth to simmer together. This infuses the broth with the ginger's warmth.
Next, the sweet potato. Roasting elevates the sweet potato's flavor. The slight char adds depth that simply sautéing or boiling can't achieve. I roast the potatoes separately, allowing for prep in advance, before adding them to the broth for blending.
Lastly, the topping. While you can keep it simple, I love making a pumpkin seed crumble for that sweet and salty crunch. This can also be prepped ahead and used on salads or yogurt bowls.
Storing and Reheating Leftovers
One of the greatest perks of soup? The flavors deepen, making leftovers taste even better the next day.
Allow the soup to cool thoroughly, then transfer it to an airtight container. It will last in the fridge for up to three days or can be frozen for extended storage. When it's time to reheat, I prefer the stovetop—just add a splash of broth or cream to revive it.
Keep scrolling for the recipe, and let us know if you try it!
Description
A simple fall soup recipe filled with warming and comforting flavors.
Ingredients
For the soup:
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 yellow onion, chopped
- 1 large piece of ginger, sliced
- 4 cups vegetable broth
- 2 tablespoons white miso paste
- Squeeze of lemon juice
For the optional pumpkin seed crumble:
- 1 tablespoon olive oil
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon red chili powder
- 1/3 cup pumpkin seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
Instructions
- Make the pumpkin seed crumble. Preheat the oven to 350°F. Mix all ingredients in a bowl until the seeds are coated, then spread them on a lined baking sheet. Bake for 15-20 minutes, stirring to form clumps, then bake for an additional 5-10 minutes, watching closely to prevent burning. Let cool until firm.
- Prepare the sweet potato. Preheat the oven to 400°F. Toss the sweet potatoes with olive oil, salt, and pepper. Roast for 40 minutes until golden, flipping halfway through.
- While the sweet potatoes roast, heat oil in a pot over medium heat. Add onion and a pinch of salt, cooking until caramelized, about 10 minutes. Stir in the ginger, cooking for a few more minutes. Add broth and bring to a simmer. Cover and simmer for about ten minutes.
- Once the sweet potatoes are done, add them to the pot and cook for an additional 5 minutes. Remove from heat and stir in miso. Blend until smooth using an immersion blender. Adjust salt to taste and add a squeeze of lemon.
- To serve, ladle soup into bowls, topping with crumble and any additional toppings. Enjoy!
- Prep Time: 15
- Cook Time: 45
- Category: soup
Keywords: sweet potato, soup
