So I will admit it, I am not a huge pumpkin lover. I enjoy a very modest amount of pumpkin once a year and I definitely feel like the minority. Pretty much every person I know seems to love pumpkin this and pumpkin that. Pumpkins are fun to carve and the thought of them makes me extremely happy because it means cooler weather is upon us here is Southern California. I know that I must not be the only person out there who doesn’t exist off of pumpkin morning, noon and night during October and November. In honor of my fellow non- pumpkin lovers out there, I created this Fall Fiesta Sweet Potato Soup. This soup is soooo good that you will have day dreams about it for weeks to come.
One of the elements that made this soup so incredibly tasty is the Pastured Beef Chorizo from Primal Pastures. Their meat is of the highest organic quality that is both grass-fed and grass-finished and you can taste the quality with every bite. I have been extremely impressed with the variety of pastured meat I have had so far and so excited about trying everything they have to offer. For another soul satisfying dish using their meat, check out my Roman Pesto Pasta.
If you have never cooked with powdered chipotle, you are in for a treat. It adds a rich depth that rounds out the flavor in dishes you cook. It was a perfect touch of spice for this Fall Fiesta Sweet Potato Soup. For a mild soup stick with 1/2 teaspoon of chipotle, for a medium heat use 1 teaspoon and for a hot heat use anywhere from 1 1/2 teaspoons to 1 tablespoon.
One of my favorite kitchen tools that makes my cooking life so much easier and made this Fall Fiesta Sweet Potato Soup perfectly pureed is my Kitchen Aid Immersion Blender. My husband bought me this as a surprise gift a fews years ago and it has been a complete blessing to me. I have used it to make salad dressings, blend soups, makes smoothies, whip whipped cream, make salsa and gravy. The immersion blender I have that comes with the accessories to get all these jobs done, costs some where around $99 on Amazon. When compared to the high powered blenders that average around $400, it becomes highly economical. I love what the high powered blenders can do, however a multi purpose tool that cleans up so quick and easily in a winner in my book.
The hardest part of making the soup was the 20 minutes it took to peel and cut the potatoes. I chose this approach over baking the potatoes because I wanted the potato chunks to absorb the chicken broth flavor. The rest of the preparation is a breeze. If you chose to use a crockpot it will take approximately 6-8 hours on low and 3-4 hours on high.
The garnishes I choose are all optional and yet you won’t regret adding them. The flavors all worked so well together. With the plain greek yogurt I used a 6 oz container and added the juice of 1/2 a lime. It made for a perfect consistency and tasted so yummy. I also absolutely loved having the tortillas chips and roasted red peppers on my bowl of soup.
This Fall Fiesta Sweet Potato Soup will keep you warm on chilly nights and will be a fiesta for your taste buds.
- For the Soup
- 6-8 cups chicken broth *depending on desired thickness
- 3 large sweet potatoes peeled & diced *approximately 9 cups diced
- 1 med brown onion
- 4 cloves garlic
- 1 lb chorizo
- 2 tbsp extra virgin olive oil
- Juice of 2 lg. limes *approximately ½ cup
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp powdered chipotle *for mild heat (1 tsp will make med heat & 1½- 2 tsp will make hot heat)
- For the Garnish
- roasted red peppers
- plain greek yogurt
- diced avocado
- tortilla chips
- Peel sweet potatoes, dice into small chunks- place into 10-12 quart stock pot. Set Aside.
- Dice onion. Set aside.
- In a large frying pan over med-med/high heat, add olive oil. Take chorizo out of casing, add to frying pan. Break apart meat with spatula while sautéing. Once meat is cooked remove to a plate with a paper towel to absorb extra fat. Refrigerate until needed.
- While pan is still hot add diced onion. Sauté until caramelized. Add coriander, cumin and chipotle towards the end of sautéing and heat for 1 additional minute. Deglaze pan with about ½ cup of chicken broth to ensure all spice flavor is picked up. Add to potato stock pot.
- Peel and crush garlic, add to stockpot along with remaining chicken broth.
- Bring to a boil over high heat. Cover and lower heat to med/low Cook for approximately 45 mins or until potato is extremely tender. Juice limes and add at the end of cooking process. Turn off heat.
- With an immersion blender, blend until smooth. Add cooked chorizo and warm soup over med heat until desired warmth.
- Garnish with favorite toppings.
Disclaimer: The link for the Kitchen Aid Immersion Blender is an Amazon affiliate link.
This recipe is part of Meal Plan Monday.