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
- 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.
- 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.
- 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.