With Thanksgiving right around the corner, it’s time to start thinking about how to make this holiday a special one. I’m kicking off my holiday season with an epic recipe that is as cute as it is delicious: spiced sweet potato soup served in pumpkins! I mean, does it get any more festive than that?
It looks complicated, but it couldn’t be easier to create. If I can do it, you can too… I promise. The soup itself is super tasty, with a hint of spice and a hint of sweetness, but adding in the element of the pumpkin bowl will delight and impress your guests.
In other news, here is a little peek at our dining room which we’ve finally started decorating. A pink rug is on it’s way and my mom is sending me the crystal chandelier from my childhood home (so special!) to get it started. I’ll do a full room reveal soon but for now, this is all I’ve got for you!
I picked up all of the ingredients for my soup and simple tablescape, using greens and pumpkins, with my Blue Cash Everyday Card from American express. I get 3% cash back at Supermarkets, helping me make my holiday meals just that much more epic.
You can recreate this soup for Thanksgiving (or if you’re hosting Friendsgiving this weekend!) with the video found on American Express’ epic holiday entertaining site or the full recipe below.
Spiced Sweet Potato Soup
2 teaspoons olive oil
1 small onion
4 cups sweet potatoes, peeled and diced
2 teaspoons cumin
½ teaspoon cayenne pepper (optional)
1 can lite coconut milk
2 ½ cups vegetable stock
Salt and pepper to taste
2 small pie pumpkins
2 teaspoons olive oil
Salt, to taste
½ teaspoon ground cumin
¼ teaspoon cayenne
1. Preheat oven to 325â„‰/150â„ƒ
2. Cut off the top of the pumpkin and remove the seeds and stringy insides. Rinse
the seeds. Toss the seeds with olive oil, salt, cumin, and cayenne. Transfer to a
baking sheet and toast for 30-45 minutes stirring occasionally until brown and
crispy. Set aside.
3. Heat a soup pot over medium heat and add olive oil and onion. Saute 2-3
minutes until soft. Add diced sweet potato, cumin, and cayenne pepper. Stir to
4. Add the coconut milk and vegetable stock and bring to a simmer. Cook until
sweet potatoes are fork tender. Remove from heat.
5. Using an immersion hand blender, puree the soup until smooth. Add salt and
pepper to taste.
6. Ladle the soup into the pumpkins. Garnish with yogurt, toasted pumpkin seeds
Thank you to American Express for sponsoring this post. Photos by Courtney Ann Photography.