Sweet Potato Soup

I made this delicious soup last night. It would be great to add to the menu for American Thanksgiving or as a heart-warming fall soup. I’m so thankful to celebrate two Thanksgivings every year—Canadian and now American. I believe Thanksgiving is one of those holidays best celebrated every day of the year … without the indulgences.  

Happy Thanksgiving, Healthy Junkies! May we all find plenty to be grateful for today and every day!  

Sweet Potato Soup

Serves 8-10 (bowls)


  • 2 tbps butter (or olive oil)
  • 2 large onions (chopped)
  • 2 stalks celery (chopped)
  • 10 carrots (chopped)
  • 3 lbs sweet potatoes (chopped)
  • 8 cups vegetable (or chicken) stock – or less depending on desired consistency
  • Pinch of cinnamon, nutmeg, sea salt and pepper
  • 1 cup pumpkin seeds
  • 1 tbsp olive oil


  1. Cook onions, celery and carrots for 5 minutes in butter
  2. Add sweet potatoes and vegetable stock and bring to a boil.
  3. Decrease heat and simmer until sweet potatoes are soft.
  4. Add spices.
  5. Blend using a food processor or blender.
  6. Mix olive oil and sea salt (to taste) into pumpkin seeds
  7. Roast pumpkin seeds in toaster oven or oven at 450 F
  8. Sprinkle pumpkin seeds on top of soup in each individual bowl when ready to serve.
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One response to this post.

  1. Posted by Joey Marie on November 30, 2011 at 5:32 pm

    Hi Healthy Junkie! I make a very similar soup to this one, but I add all natural (just nuts) peanut butter… and a bit of honey too. One of my most favorite meals!

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