Sweet Potato Pear Jalapeno Soup

  3.8 – 5 reviews  • Soup
Level: Easy
Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 8 servings
Level: Easy
Total: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Yield: 8 servings

Ingredients

  1. 2 tablespoons olive oil
  2. 1 large Bermuda onion, chopped
  3. 1/4 teaspoon cumin
  4. 3/4 teaspoon curry
  5. 2 pounds sweet potatoes, cubed
  6. 6 cups chicken stock
  7. 1 teaspoon salt
  8. 1/2 teaspoon pepper
  9. 2 tablespoons butter
  10. 2 Anjou pears, sliced
  11. 1 tablespoon fresh jalapeno, diced
  12. 1 tablespoon brown sugar
  13. 3/4 cup half and half

Instructions

  1. 2 tablespoons olive oil 1 large Bermuda onion, chopped 1/4 teaspoon cumin 3/4 teaspoon curry 2 pounds sweet potatoes, cubed 6 cups chicken stock 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter 2 Anjou pears, sliced 1 tablespoon fresh jalapeno, diced 1 tablespoon brown sugar 3/4 cup half and half.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 294
Total Fat 11 g
Saturated Fat 5 g
Carbohydrates 41 g
Dietary Fiber 5 g
Sugar 15 g
Protein 7 g
Cholesterol 21 mg
Sodium 622 mg
Serving Size 1 of 8 servings
Calories 294
Total Fat 11 g
Saturated Fat 5 g
Carbohydrates 41 g
Dietary Fiber 5 g
Sugar 15 g
Protein 7 g
Cholesterol 21 mg
Sodium 622 mg

Reviews

Chloe Miller
I have used this recipe- with instructions from Connie- for over 10 years. A family favorite that has been passed on to friends as well. 
David Duran
Preparation instructions: (found on another site)

Heat olive oil in a saucepan. Saute onions with cumin and curry. Add the sweet potatoes, stock, salt and pepper. Simmer for 30 minutes. Heat the butter in a skillet over medium heat. Saute the pears and jalapenos. Add the brown sugar and half and half, scraping the bottom of the skillet. Remove from heat. Add to the soup pot and puree in batches in a food processor. Serve with a dollop of sour cream and sweet potato chips. Yield: 8 servings

Sharon Webb
I tried to make this without any directions and would change some things. First I would dice the sweet potatoes into smaller squares – mine were a little smaller than one half inch by one half inch and that was too large. Second, I would start by boiling the chicken stock with the spices and the potatos and the pears for about 15 minutes. Then I would brown the onions in the oil and brown sugar in a different pan and add them on top of the soup before serving along with the diced jalapeno when the soup is done.

I added and boiled the onion and jalapeno in with the soup and they lost all their flavor – resulting in a very bland soup.

I was looking forward to this recipe and would love to hear other ideas on how to make it good.

Also, I served it in a bread bowl – bad idea, it was way too heavy.
Jeffrey Ramsey
I used this recipe for the soup at a dinner party and everyone raved about it! Preparation was straightforward and easy. It is a cream soup but is not overly rich. The pears temper the jalapeno to a very mild “bite” and the flavor is very pleasing to the pallet!
James Bruce
kathy,

although you gave us the the ingredientes and showed us how much, you failed to give the steps in which we would make this soup. i would love to try it, any chance of you adding it to this recipe?

also, if there’s some one out there who is aware of this and thinks they can make this soup please inform me i’ll be checking back here frequently..thanks

 

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