Roasted Sweet Potato Pie Soup
As Thanksgiving approaches and the air turns crisp, sweet potatoes reach their peak. Earthy, sweet, and full of warmth, they embody the essence of the season. This Roasted Sweet Potato Pie Soup captures all the cozy flavors of fall in one creamy, comforting bowl, a beautiful and unexpected starter for your Thanksgiving table.
In Zimbabwe, sweet potatoes don’t get nearly as much attention as they do in other cuisines, which is a shame.
The closest dish that comes to mind is nhopi, a traditional pumpkin-and-peanut-butter dish (often served for dessert or breakfast) that sometimes includes maize meal for thickness. It’s hearty, rich, and deeply comforting, the kind of food that fills both stomach and soul.
Inspired by that same spirit, along with the classic sweet potato pie found on American Thanksgiving menus, this soup transforms roasted sweet potatoes into something smooth, aromatic, and luxurious. It tastes like the beloved pie reimagined, familiar yet refined, with hints of umami from onion and pancetta.
Blended with coconut milk and warm spices like cinnamon and nutmeg, it celebrates the versatility of fall ingredients while embracing the season’s cozy comfort. Whether served as a starter for a festive feast or enjoyed on a cool evening, this soup brings both comfort and elegance to the table.
Roasted Sweet Potato Pie Soup
Cozy up with this creamy, warmly spiced sweet potato soup that tastes just like your favorite pie, with a savory twist. Roasted sweet potatoes, smoky pancetta, and fragrant spices swirl together in a silky coconut milk base. Perfect for chilly nights and holiday vibes.
Ingredients
- 2 large sweet potatoes
- 1/8 cup olive oil
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon brown sugar
- 1/3 cup pancetta
- 1/2 medium red onion
- 2 cloves garlic
- 1 heaped tablespoon cinnamon (plus extra for garnish)
- 1 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons ginger
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1 can coconut milk or heavy cream
- 3 cups chicken broth (or 3 bouillon cubes + 3 cups water)
- 2 tablespoons butter
- 1/8 cup red wine
- Mexican cream or sour cream (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Peel and chop sweet potatoes into small pieces. Toss with olive oil, salt, cinnamon, black pepper, and paprika.
- Bake for 40 minutes. Remove from oven and set aside, reserving a few pieces for garnish.
- Finely chop the red onion and mince the garlic. Set aside.
- In a large pot or Dutch oven, cook pancetta over medium heat until fat renders. Remove from heat and stir in half the butter.
- Add onion and garlic, cooking for 2 minutes until onions soften.
- In a small bowl, mix cinnamon, nutmeg, cloves, salt, pepper, ginger, smoked paprika, and brown sugar. Add the spice mix to the pot with the remaining butter, and cook for 1-2 minutes until fragrant.
- Add broth and half the coconut milk. Bring to a boil, then reduce heat and simmer for 10 minutes to develop flavors.
- Stir in the roasted sweet potatoes and cook for another 5-7 minutes. Remove from heat.
- After about 10 minutes of slight cooling, use an immersion blender to puree the soup, gradually adding the remaining coconut milk for creaminess.
- Season to taste, then stir in red wine to bring the flavors together.
- Serve hot, garnished with cream, reserved roasted sweet potato pieces, pancetta bits, and a dusting of cinnamon.
Nutrition Facts
Calories
360Fat (grams)
23 gCarbs (grams)
33 gFiber (grams)
5 gSugar (grams)
11 gProtein (grams)
6 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Classic Minestrone Soup with Sweet Potato
Looking for a hearty, flavour-packed broth-based soup that doesn’t rely on cream to be delicious? This Classic Minestrone Soup with Sweet Potato is exactly that. Packed with vegetables, beans, pasta, and a rich, savoury broth, it’s a comforting Italian vegetable soup that is both filling and surprisingly easy to make.
I’ve always found that some broth-based soups can fall a little flat, which is probably why creamy soups like butternut or mushroom tend to be such popular go-tos. But a good minestrone proves that you don’t need heavy cream or coconut milk to make a soup feel satisfying. The secret is building flavour at every stage and starting with a good-quality broth.
Minestrone is a traditional Italian soup with countless regional variations, so there’s plenty of room to make it your own. My version combines sweet potato with classic minestrone ingredients for a hearty, slightly sweet twist while keeping the soup firmly rooted in its Italian-inspired foundations.
Serve this easy minestrone soup as a starter for an Italian-themed dinner, enjoy a bowl for a satisfying lunch, or make a big pot for a cosy winter or rainy-day meal. It’s nutritious, comforting, and substantial enough to stand on its own.
One important tip: season as you go and taste throughout the cooking process. And don’t underestimate the broth—because it forms the foundation of the entire soup, using a freshly made or good-quality stock can make a noticeable difference in the finished dish.
Classic Minestrone Soup with Sweet Potato
A hearty, flavour-packed minestrone soup with sweet potato, white beans, kale, zucchini, and pasta, finished with pesto and Parmesan.
Ingredients
- 2 tablespoons olive oil
- ¼ cup finely chopped pancetta or shiitake mushrooms, for a vegetarian option
- 1 cup diced carrots and celery, using equal amounts of each
- 1 cup diced yellow onion
- 3 large garlic cloves, finely chopped, or 2 teaspoons minced garlic
- 1 large sweet potato, peeled and diced
- 1 large zucchini, diced
- ½ bunch kale, chopped into bite-sized pieces
- 1 (15-ounce) can whole tomatoes, roughly chopped
- 2½ quarts vegetable broth, preferably homemade or good quality
- ½–1 cup white beans, soaked overnight, rinsed and drained, or precooked/canned. White kidney beans or cannellini beans work well.
- 1 cup cavatappi pasta, or another small pasta such as ditalini, small shells, or elbow macaroni
- 1 bay leaf
- 1 large sprig fresh thyme
- 1 teaspoon salt, plus more to taste
- 1–2 teaspoons freshly ground black pepper, plus more to taste
- 1 tablespoon dried thyme (optional)
- 1 teaspoon ground coriander (optional)
- 1 teaspoon dried basil (optional)
- Pesto, to taste
- Grated or shaved Parmesan cheese, to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside. You can also cook the pasta while the soup is simmering to save time.
- If using dried beans, cook them in a pot of boiling water until tender, about 35 minutes or longer if needed. The beans should be cooked through but still hold their shape without splitting. Drain and set aside.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the pancetta or shiitake mushrooms and sauté for about 2 minutes, until lightly browned and fragrant.Add the carrots, celery, and onion. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften. If using the optional dried thyme, coriander, or basil, add them at this stage and stir to coat the vegetables.
- Add the aromatics and broth. Stir in the garlic, followed by the chopped tomatoes. Add the fresh thyme and bay leaf, then pour in the vegetable broth. Bring the soup to a simmer and cook over medium heat for about 15 minutes, allowing the flavours to develop.
- Add the diced sweet potato and increase the heat to medium-high. Bring the soup to a gentle boil or lively simmer, then cook for another 15 minutes, or until the sweet potato is beginning to soften. Season with salt and black pepper to taste.
- Reduce the heat slightly and add the kale, zucchini, and most of the cooked beans. Simmer for 6–8 minutes, until the kale has wilted and the zucchini is tender but still has some bite. Taste and adjust the seasoning as needed.
- Stir the cooked pasta into individual serving bowls rather than adding it directly to the pot. Ladle the hot minestrone over the pasta, then finish each bowl with pesto and grated or shaved Parmesan. Stir gently and season to taste.
Notes
- Since broth forms the base of the soup, homemade or good-quality vegetable stock will make a noticeable difference in the final flavour.
- Taste the soup throughout cooking and adjust the salt and pepper to your preference. The vegetables and broth can vary in seasoning, so don't rely solely on the listed amount.
- White kidney beans and cannellini beans work particularly well, but other white beans can be substituted.
- For the best texture, add cooked pasta directly to individual bowls rather than the main pot. This prevents it from absorbing all the broth and becoming soggy, especially when storing leftovers.
- Pesto and Parmesan are best added when serving. They add a fresh, savoury finish to each bowl.
- Use shiitake mushrooms instead of pancetta and make sure your Parmesan and pesto are vegetarian if needed.
- Minestrone is a wonderfully adaptable soup. Feel free to swap in seasonal vegetables or use whatever beans and small pasta you have on hand.
Nutrition Facts
Calories
390Fat (grams)
14 gCarbs (grams)
55 gFiber (grams)
10 gSugar (grams)
10 gProtein (grams)
13 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Sweet Potato Soup
This is one of six plates I would serve if asked to make a 6-course meal or string of small plates/tapas based on Zimbabwean cuisine. I used ingredients that are commonly eaten or are considered a cornerstone of our cooking, but with a modern twist.
The sweet potato. I've used it many times in several recipes on this website. It's one of the most widely-eaten starchy tubers in Zimbabwe so I had to use it.
There is nothing better than a thick, rich, flavourful soup and it’s not hard to achieve at all. No need to go to a restaurant for it! It’s all about the right combination of spices, rich broth, and a solid base.
If I had more time and patience, I may have made my own homemade broth for it! Homemade is usually best.
Since sweet potatoes are starchy, they lend themselves well to soups and help thicken everything up. In this case, so does the tomato paste. It’s used in French cooking technique known as pincage which you add to mirepoix (a combination of celery, onion and carrots) which makes for a great soup base because of the flavour it adds.
I also add the tomato paste because tomatoes are almost always present in the typical Zimbabwean kitchen and all over the markets year-round. They are also the base for most stews whether vegetarian or meat-based, it’s rare to find any Zimbabwean stew that has no tomato present. I also think it adds a flavour dimension that makes soup have more depth of flavor.
Ingredients
1 large sweet potato
1 cup mirepoix (2 parts diced onion, 1 part celery, 1 part carrot)
2-3 bay leaves
1 tablespoon hot Madras curry powder
1 teaspoon fenugreek powder
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon black pepper
1 teaspoon salt
1 teaspoon smoked paprika
2 tablespoons hot mango chutney
1 tablespoon fresh sage, chopped
1 (6-oz) can tomato paste
2 bouillon cubes
3-4 cups water
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon minced garlic
Instructions
Peel and dice the sweet potato. In a large pot, heat the butter and oil with the garlic until fragrant, about 2 minutes.
Add all the spices and the sage, cook for another 2-3 minutes.
Mix in the mirepoix and chutney until evenly coated and cook until the vegetables begin to soften.
Add in the tomato paste and stir frequently to form a pincage - cook for another 2-3 minutes until it begins to brown.
Pour in the water and reduce the heat to simmer. Add the bay leaves and cover with a lid for about 30 minutes or until the sweet potato softens. You'll want to regularly check your soup and stir occasionally. The soup will be thick and flagrant, add a little bit more water if necessary.
Set aside and cool the soup down. Once cooled, take out a few whole sweet potato cubes. Pour the soup into a blender or use a hand blender to puree the soup until smooth or your desired texture.
Garnish with croutons, fresh sage, and sweet potato cubes you set aside. Serves 3-4.