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Sweet Potato Vichyssoise with Ginger-Kissed Pumpkin Seeds


This soup gets its velvety texture from beans instead of dairy. Fall, comfort food, hearty, soup, sweet potato, vegetarian, winter.

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  • 5 cloves Garlic
  • 1 tbsp Ginger, powder
  • 3 Leeks
  • 1 Lemon, juice of
  • 4 Sweet potatoes, medium
  • 1 cup White beans, cooked
  • 6 cups Vegetable broth
  • Condiments
  • 1/2 tbsp Maple syrup
  • 1 Cayenne
  • 1 tsp Sea salt
  • 1 pinch Sea salt
  • 2 tsp Turmeric
  • 2 TBS Coconut oil
  • 1 1/2 tbsp Olive oil
  • Nuts & Seeds
  • 1/2 cup Pumpkin seeds


Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1

Prepare leeks by removing the very tip of the root, and the tough, dark green parts at the very top. Chop leeks, then swirl them around in a large bowl of water to remove any dirt.
• In a large stock pot, heat coconut oil or butter, add turmeric, cayenne and leeks with a teaspoon of sea salt. Stir to coat and let cook on medium heat for five minutes or so, until leeks have softened. Mince garlic and add to the pot.
• Scrub the sweet potatoes, and chop them into rough cubes (leave the skin on). Add them to the pot, stir and cook for a few minutes. Add broth and beans. Bring a boil, reduce to simmer and cook until sweet potatoes are soft, about 15 – 20 minutes.
• Using a regular blender or stick blender puree the soup until totally creamy. Add olive oil and lemon juice, plus salt to taste if necessary, blend once more and serve with Ginger-Kissed Pumpkin Seeds.

Pumpkin Seeds:
• Preheat oven to 300°F / 150°C.
• Toss pumpkin seeds with other ingredients. Place on a baking sheet and roast in the oven for 10-15 minutes until toasty and fragrant. Remove and let cool. Store leftovers in an airtight container.

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