Best Sweet Potato And Pear Soup Recipes

SWEET POTATO AND PEAR SOUP

Sweet Potato and Pear Soup image

I'm a family physician who loves to try new recipes. This tasty cold-weather soup has garnered many warm compliments from family and friends. They rave over it.

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

1-3/4 pounds sweet potatoes (about 4 medium), peeled and cubed
1-3/4 cups water
1 teaspoon salt, divided
1/4 teaspoon ground cinnamon
2 large pears, peeled and sliced
1 large onion, chopped
2 tablespoons butter
1/2 cup white grape juice
1 cup half-and-half cream
1/4 teaspoon white pepper

Steps:

In a large saucepan, combine the sweet potatoes, water, 3/4 teaspoon salt and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender. , Meanwhile, in another large saucepan, cook and stir the pears and onion in butter over medium heat for 5 minutes. Stir in grape juice; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir into the sweet potato mixture. Cool slightly., In a blender, cover and puree soup in batches; return all to one of the pans. Stir in the cream, pepper and remaining salt; heat through (do not boil).

Nutrition Facts : Calories 280 calories, Fat 10g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 554mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 6g fiber), Protein 4g protein.

EASY SWEET POTATO AND PEAR SOUP

Easy Sweet Potato and Pear Soup image

Fabulous holiday or winter soup. The addition of pears adds a different slant. When serving, garnish with a swirl of cream. Can be made up to two days ahead of time.

Provided by Chandrav

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

1 tablespoon butter
1 onion, chopped
¼ cup chopped carrot
¼ cup chopped celery
3 sweet potatoes, peeled and diced
3 Bartlett pears, peeled and diced
1 cinnamon stick
½ teaspoon thyme
5 cups low-sodium chicken broth
1 teaspoon paprika
½ cup heavy whipping cream
1 tablespoon maple syrup, or to taste
1 tablespoon lime juice, or to taste
salt and ground black pepper to taste

Steps:

Melt butter in a pot over medium heat. Add onion, carrot, and celery; cook and stir for 1 minute. Add sweet potatoes, pears, cinnamon stick, and thyme; cook and stir until fragrant, about 2 minutes.
Stir chicken broth and paprika into the pot; bring to a boil. Simmer until sweet potatoes are soft, about 15 minutes. Discard cinnamon stick.
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Return to pot.
Stir heavy cream, maple syrup, and lime juice into the blended soup. Simmer until flavors combine, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 44.3 g, Cholesterol 35.6 mg, Fat 9.9 g, Fiber 7.3 g, Protein 5.8 g, SaturatedFat 6.2 g, Sodium 214 mg, Sugar 17.6 g

SWEET POTATO, ASIAN PEAR, AND COCONUT SOUP

Sweet Potato, Asian Pear, and Coconut Soup image

On a busy day, I needed a soup that could tolerate being prepared in fits and starts. I roasted the potatoes and steamed the pears early in the day and left things on simmer until I had time to focus. This recipe can be adapted for vegetarians or vegans by using vegetable stock and replacing the cream with a dairy alternative or the water used to steam the pears.

Provided by HopeJohnJP

Categories Yam/Sweet Potato

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 lbs sweet potatoes
3 Asian pears
2 tablespoons oil
1 large sweet onion, chopped
4 garlic cloves, peeled and minced
1 inch fresh ginger, peeled and minced
1 small hot chili pepper, pit and seeds removed, minced
32 ounces chicken stock
15 ounces unsweetened coconut milk
8 ounces light cream
1 cup cilantro leaf
1 cup coconut flakes, for garnish
hot sauce

Steps:

Preheat oven to 400°. Roast scrubbed potatoes on a foil lined cooking sheet until fork tender, about 1 hour. Remove from heat, wrap loosely in foil and allow to cool. Set aside.
Quarter and core two of the pears, reserving the third. Place in a steaming basket over a small amount of simmering water, cover, and cook 15 minutes. Remove from heat, covered, and allow to cool.
Heat the oil over medium low heat in a generous soup pot. Add onion, garlic, ginger, and chile and cook until tender, stirring occasionally. Season with salt and pepper.
Pare the cooked, cooled potato, cut into chunks, and add to the pot.
Peel the cooked, cooled pear, cut into chunks, and add to the pot. If desired, reserve the steaming water to thin the soup's consistency at the end of the recipe.
Add stock and bring to a boil. Reduce heat to a simmer and cook 15-20 minutes, stirring occasionally.
Remove from heat and puree. (An immersion blender is a handy tool for this.).
Return to stove and stir in unsweetened coconut milk and cilantro. Heat slowly until hot through, adding cream and/or the pear steaming water to reach desired consistency. Check seasoning.
Meanwhile, quarter, core, and dice the reserved pear.
Serve hot, garnished with a swirl of cream, if desired, coconut flakes, diced pear, and a cilantro leaf. Offer hot sauce for those who need more kick.