Spiced Maple Sweet Potato Bisque with Toasted Pepitas and Crispy Sage

Ingredients

• •2 large sweet potatoes, peeled and cubed
• •1 medium onion, diced
• •2 garlic cloves, minced
• •1 tablespoon olive oil
• •4 cups vegetable broth
• •1/2 cup canned coconut milk
• •2 tablespoons maple syrup
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/2 teaspoon ground ginger
• •Salt to taste
• •Pepper to taste
• •1/4 cup pepitas (pumpkin seeds), toasted
• •6-8 fresh sage leaves, fried until crispy
• •Optional: additional coconut milk for drizzling

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Spread the cubed sweet potatoes on a baking sheet, drizzle them with 1/2 tablespoon of olive oil, and season with a pinch of salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.

2. 2

   While the sweet potatoes are roasting, heat the remaining 1/2 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

3. 3

   Add the minced garlic to the pot and sauté for 1 minute, or until fragrant. Stir in the cinnamon, nutmeg, and ground ginger, cooking for another 30 seconds to toast the spices.

4. 4

   Once the sweet potatoes are finished roasting, transfer them to the pot. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and simmer for 10 minutes to allow the flavors to meld.

5. 5

   Use an immersion blender to puree the soup until smooth, or carefully transfer the mixture to a blender in batches and blend until creamy. Return the soup to the pot, if needed.

6. 6

   Stir in the canned coconut milk and maple syrup. Taste and adjust seasoning with salt and pepper as desired. If the soup is too thick, add a splash of vegetable broth or water to reach your desired consistency.

7. 7

   In a small skillet, heat a thin layer of oil over medium heat. Fry the sage leaves for 10-15 seconds until crispy, then transfer to a paper towel-lined plate to drain.

8. 8

   Toast the pepitas in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are golden and fragrant.

9. 9

   Ladle the bisque into bowls and garnish with toasted pepitas, crispy sage leaves, and an optional drizzle of coconut milk. Serve warm and enjoy!