Creamy Maple Sweet Potato Soup with Candied Bacon Recipe

Ingredients

For the Sweet Potato Soup

3 large sweet potatoes
1 (32-ounce) box vegetable broth, divided
1/2 teaspoon pumpkin pie spice

Homemade Spice Alternative

1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg

For Finishing and Serving

1 cup heavy whipping cream
2 tablespoons pure maple syrup
2 slices candied bacon, cooked until crisp and broken into pieces

Directions

Step 1: Prepare the Oven

Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil for easier cleanup.

Step 2: Roast the Sweet Potatoes

Scrub the sweet potatoes thoroughly under cool running water and pat them dry. Prick each potato several times with a fork to allow steam to escape.

Place the sweet potatoes on the prepared baking sheet. Roast for approximately 60 minutes, or until they are fork-tender and easily pierced with a knife.

Remove the sweet potatoes from the oven and let them cool until they are comfortable to handle.

Step 3: Blend the Sweet Potatoes

Cut the roasted sweet potatoes in half lengthwise. Carefully scoop the flesh into a blender or food processor and discard the skins.

Add 1 cup of the vegetable broth. Blend until completely smooth and creamy. 

For an especially silky consistency, continue blending for an additional minute.

Step 4: Combine the Soup

Transfer the sweet potato puree to a large saucepan or Dutch oven. Stir in the remaining vegetable broth.

Add the pumpkin pie spice. Alternatively, omit the pumpkin pie spice and use the cinnamon, ginger, and freshly grated nutmeg.

Stir until the puree, broth, and spices are evenly combined.

Step 5: Simmer the Soup

Place the pot over medium heat and bring the soup to a gentle boil, stirring occasionally.

Reduce the heat to low and simmer uncovered for 10 minutes. Stir occasionally to prevent the soup from sticking to the bottom of the pot.

Step 6: Add the Cream and Maple Syrup

Remove the pot from the heat. Slowly stir in the heavy whipping cream and pure maple syrup until fully incorporated.

Taste the soup and adjust the maple syrup or spices if desired.

Step 7: Garnish and Serve

Ladle the hot soup into serving bowls. Top each serving with pieces of crisp candied bacon.

Serve immediately with artisan bread, garlic bread, flaky dinner rolls, or a fresh green salad.

Notes

Use either the pumpkin pie spice or the homemade blend of cinnamon, ginger, and nutmeg. Do not add both options.

Use pure maple syrup rather than pancake syrup for the best maple flavor.

For an extra-silky texture, strain the finished soup through a fine-mesh sieve before serving.

For a subtle smoky flavor, add a small pinch of smoked paprika with the spices.

For a vegetarian version, omit the candied bacon and garnish the soup with toasted pecans or roasted pumpkin seeds.

Optional garnishes include fresh thyme, toasted pecans, roasted pumpkin seeds, a light drizzle of maple syrup, or a swirl of cream.

The consistency can vary depending on the size and moisture content of the sweet potatoes. Add a little more vegetable broth if the soup is thicker than desired.

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheat it gently over medium-low heat, stirring occasionally until thoroughly heated.

To freeze the soup, allow it to cool completely and transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw it overnight in the refrigerator and reheat gently. The cream may separate slightly after freezing, but stirring the soup as it reheats will help restore its texture.

This soup is naturally gluten-free when made with appropriately labeled ingredients. Check the vegetable broth, candied bacon, spices, and other packaged products for gluten-free labeling when serving someone with celiac disease or gluten sensitivity. Prevent cross-contact during preparation.