Ginger Cinnamon Sweet Potato Bisque with Smoked Paprika Pecans

Ginger Cinnamon Sweet Potato Bisque With Smoked Paprika Pecans is a delicious blend of autumnal flavors and makes an ideal start to the holiday meals. But why limit it to a special occasion? This soup is perfect on its own!

Guys! You are not going to believe this, but I just heard the first Christmas song of the year on the radio!! WHAAAAT?! Already? Do they not know that it’s only November 16^th? 

As I drove off to pick up my morning decaf Cup of Joe, what did my stunned ears hear, Andy Williams singing “It’s the Most Wonderful Time of the Year?” One local radio station plays Christmas music 24/7 around the holidays, but I don’t recall it EVER starting so early. Needless to say, I changed the station. It is just too soon. Too soon!

Do you know what is not too soon for my husband? A Christmas tree. Yup! Ours will be going up this weekend, along with his Thomas Kindade-esque Christmas village display. This ritual happens the weekend before Thanksgiving, like clockwork every year. My husband loves looking at it all. And since he invests a lot of time into setting up, he wants to enjoy the visual for a long time. I can’t blame the logic—it makes perfect sense. 

Moving on to today’s soup, this Ginger Cinnamon Sweet Potato Bisque With Smoked Paprika Pecans makes a perfect meal on its own or a great starter to the holiday dinner. It could be made ahead entirely and reheated on the day of, so adding it to the Thanksgiving or Christmas dinner is easy peasy. When making this bisque ahead of time, the soup will thicken upon refrigeration. If it is too thick once reheated, add a splash of chicken broth, cream, or both to thin it out (the bisque should have some body but be loose enough to flow off the spoon easily). Adjust seasoning to taste, if needed.

The flavor of this bisque is perfect for the season. The sweet potato, ginger,  and cinnamon give this soup an autumnal vibe. A slight hint of smokiness from the paprika pairs well with the warmth of the other spices. And when garnished with the toasted smoked paprika pecans, all the flavors tie in superbly.

As a side note, I might need to ask Santa for a powerful food processor this year. Mine is an inexpensive model that is showing its age because it is not pureeing things as smoothly as I would have liked. This bisque didn’t come out as creamy as I wanted, but let me assure you, it certainly tastes great!! 

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Ginger Cinnamon Sweet Potato Bisque with Smoked Paprika Pecans

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Main Recipe Keys: V Vegetarian

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings:4 Servings

Description

Ginger Cinnamon Sweet Potato Bisque With Smoked Paprika Pecans is a delicious blend of autumnal flavors and makes an ideal start to the holiday meals. But why limit it to a special occasion? This soup is perfect on its own!

Ingredients

• 1 tbsp. olive oil
• 1 cup thinly diced carrots
• 1 1/2 lb. sweet potatoes, peeled and cut to 1″ chunks
• 2 large cloves garlic, chopped
• 1/2 cup dry white wine
• 1 tsp. ground ginger  
• 1/2 rounded tsp. ground cinnamon
• 3/4 tsp. salt
• 1/8 tsp. black pepper
• 1/4 tsp. smoked paprika
• 2 (14.5 oz.) cans low sodium chicken broth (or vegetable broth)
• 1/2 cup heavy cream 

For the Toasted Pecans:

• 1 1/2 tsp. butter
• 1/3 cup chopped pecans
• pinch of salt
• pinch of smoked paprika

Instructions

1. Preheat a large saucepan over medium heat. Add olive oil, onion, and carrots. Cook, stirring occasionally, for 5 minutes. Add garlic. Cook, stirring for 1 minute. Add wine, ginger, cinnamon, salt, pepper, and paprika. Stir in chicken broth and bring to a boil. Cover loosely and reduce heat to medium-low. Simmer for 20 minutes until carrots and potatoes are tender. Adjust seasoning to taste.
2. Allow the soup to cool slightly. Working in batches, fill a food processor or blender halfway with soup. Remove the center plug from the lid and cover it with a folded kitchen towel to allow steam to vent. Hold down the lid with the towel. Puree, starting on low and gradually increasing to medium/medium-high.
3. Return the puréed soup to the saucepan. Stir in heavy cream and heat through on medium heat. Add more broth or cream to adjust to desired consistency, if needed.
4. To make the toasted pecans: melt butter in a small skillet on medium heat. Add pecans, salt, and smoked paprika. Cook, stirring, until pecans smell nutty and aromatic, about 2 minutes. Transfer to a parchment or wax paper-lined plate to cool.
5. To serve soup, garnish with pecans.
6. Makes 4 full or 6 starter servings 

Notes

• For a vegetarian version, use vegetable broth instead of chicken broth.
  Puree soup in a food processor, blender, or immersion blender. 
  Tips to prevent soup explosion: the pureeing in a blender or food processor: allow it to cool slightly before pureeing; fill the vessel only halfway; vent the lid slightly; hold a kitchen towel over the lid; start at low speed, then gradually increase to high.
  If the soup seems thick once reheated, add a splash of broth or cream to thin out. Adjust seasoning if needed.

Keywords:Soup, Sweet Potato Bisque, Ginger Cinnamon, Bisque, Holiday Dinner

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