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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 special occasion, this soup is perfect on its own!

Ginger Cinnamon Sweet Potato Bisque with Smoked Paprika Pecans
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Guys, you are not going to be 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 November16? 

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


GINGER CINNAMON SWEET POTATO BISQUE WITH SMOKED PAPRIKA PECANS


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 there is a lot of time invested into setting up, he wants to enjoy the visual for a long time. I can't blame the logic—it makes perfect sense. 


GINGER CINNAMON SWEET POTATO BISQUE WITH SMOKED PAPRIKA PECANS



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 or and/or cream to thin it out (the bisque should have some body but loose enough to easily flow off the spoon). Adjust seasoning to taste, if needed.




The flavor of this bisque is perfect for the season. The sweet potato, ginger,  and cinnamon gives 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.

GINGER CINNAMON SWEET POTATO BISQUE WITH SMOKED PAPRIKA PECANS

As a side note, I might to need ask Santa for a nice, powerful food processor this year. The one that I currently have is an inexpensive model that seems to be showing its age because it is not pureeing things as smoothly as it should, as you can see in these photos. I would have liked to see this bisque look a bit creamier. But let me assure you, while it might not look silky smooth, it certainly tastes great!! 


    GINGER CINNAMON POTATO BISQUE WITH SMOKED PAPRIKA PECANS     

    Philly Cheesesteak Hand Pies


    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



    INSTRUCITONS:


    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 for until carrots and potatoes are tender. Adjust seasoning to taste.

    Allow soup to cool slightly. Working in batches, fill a food processor or blender halfway with soup. Puree, starting on low and gradually increasing to medium/medium high. Vent lid slightly to allow steam to escape. 

    Return 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.

    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.

    To serve soup, garnish with pecans.

    Makes 4 full or 6 starter servings 



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



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    This post first appeared on Food For The Finicky, please read the originial post: here

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