Go Back

Sweet potato and pear soup

This sweet potato and pear soup might sound weird - but it’s really tasty! Perfect during harvest, for Halloween parties and on bonfire night (you can even add a drop of brandy or pear liqueur to it!). Serve it crusty bread or scones. I like making mine with chicken stock, but for a vegan version do use vegetable stock!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 knob of butter or dairy-free spread
  • 1 small onion
  • 1 small carrot
  • 1 celery stalk
  • 3 medium sweet potatoes
  • 2 pears
  • ½ tsp thyme leaves
  • 1 tsp paprika
  • 1 L chicken or vegetable stock
  • 2 tsp maple syrup
  • 2 tsp lime juice

Method
 

  1. Peel the sweet potatoes and pears then cut them into 2cm cubes. Finely chop the onion, carrot and celery.
  2. Melt the butter and add the onions, carrots and celery - fry for 1 minute. Add the sweet potato and pear pieces, then the thyme. Sautee for 5 minutes under a lid.
  3. Add the stock and paprika, bring to the boil, then simmer for 15 minutes, under cover.
  4. Using a hand-held blender, pulse the soup until creamy. Add the maple syrup and lemon juice, then cook for 5 minutes until the soup has thickened to your liking.
  5. Season with salt & pepper and add more lemon juice or maple syrup, if needed. Serve warm.