Spicy Sweet Potato Soup

Here in the States I have learned to eat a lot of foods that are not very common in Mexico. One of them is my beloved pumpkin. If you have visited this blog in the past month or so you have noticed that pumpkin is an ingredient that I use over and over again for all kinds of recipes. But that is not the only one. I have just discovered sweet potatoes (I didn’t even know there were “sweet” potatoes before). Yes, I had eaten them before at Jon’s mom’s Thanksgiving dinners, but I had never actually cooked one myself.

I bought some last time I was at the store and yesterday I decided to use them for a soup. It turned out very good and this winter I will be experimenting other recipes with them. This is a similar recipe to my spicy pumpkin soup with some changes. Here’s the recipe:

Spicy sweet potato pumpkin soup
Makes 4-6 servings

For this recipe you will need:

  • 1 chicken breast or 6-8 cups chicken broth
  • 2 large sweet potatoes, peeled and diced
  • 2 celery stalks
  • 1 small carrot, peeled and cut in medium pieces
  • 1 small onion, cut in medium pieces
  • 2 garlic cloves
  • fresh parsley
  • 1 tbsp ground nutmeg
  • 1 chipotle adobado pepper
  • 4 ounces cream cheese
  • salt and pepper to taste
  • baked or fried tortilla strips for garnish


  1. In a large pot boil chicken breast in 6-8 cups of water, add salt and onion. When the chicken is almost cooked, 15-20 minutes, add vegetables to the pot. Or if you are using chicken broth boil vegetables in it until tender, approximately 20 minutes. Remove chicken breast from the pot and save for something else.
  2. Blend vegetables in batches and return to the pot. In one of the batches blend chipotle pepper and cream cheese. Add nutmeg, salt and pepper to taste and bring to a boil. Reduce heat to low and simmer for 7 minutes.
  3. Serve and garnish with tortilla strips.

Inspiration for this recipe:

There you have it. A delicious soup perfect for the frigid temperatures we are having here in Ohio.

¡Buen provecho!


  • Stunning picture!

    Interesting that you use cream cheese, I’ll have to try that. The flavorings sound great!

  • I love sweet potatoes but have never made them into soup before. I like the cream cheese here and I like that it’s spicy!

  • I love that this is spicy and I’ll bet it was delicious. I just discovered sweet potatoes a couple of years ago and love them roasted w/ a bit of olive oil and salt and then mashed. I always thought they came with marshmallows on them, so I never like them. Now to try this soup. Yum!

  • Ben, this soup sounds amazing. I love sweet potatoes. Never thought to use them in a soup. Thanks for the great recipe.

  • Sweet potatoes are the best! They actually are low in GI and are preffered by people who are being “good”. Glad you’re experimenting. They’re great with lentils in a soup and with turmeric, chilli and cumin (dollop of yogurt and a squeeze of lime on top)…or just roast them!

  • This looks fabulous and I even have a cheat – I have two cans of organic sweet potato puree in my cabinet. Hmmm… sounds like a perfect dinner for tomorrow!

  • I especially like the cream cheese and chipotle ingredients. Oh, and the garnish too.

  • Good job, daddy-o!

  • WOW, simply gorgeous! Is that chives on the top? That green adds so much to the photo.

  • I don’t often get to try sweet potatoes other than in the typical fashion they’re cooked (baked or mashed, loaded with butter and other things, etc), so this is a really fascinating recipe to come across. The very sight of it makes my mouth water. Lovely job!

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