This Creamy Sweet Potato Soup with Bacon and Maple Pecan Crunch is luxuriously smooth, and it has the best combination of sweet and savory flavors. It’s a perfect, comforting soup for the fall and winter months, and the crispy bacon and crunchy maple pecan topping makes it over-the-top delicious!
Soup on Halloween has been a tradition in my family for as long as I can remember. Every year before my brother and I would go out trick-or-treating, my mom would always have a big pot of soup ready for us, usually with homemade bread. I will forever remember those aromas. I started sharing this tradition with you guys last year on the blog with this soup, and this lovely sweet potato soup that I’m head over heels for is what I made for this year’s soup! Oh my gosh you guys, just WAIT till you try this.
This soup is seriously the silkiest I’ve ever made, and it’s absolutely amazing. It’s super simple too, and requires very few ingredients. Like you can probably whip it up with what you have on hand right now!
The best part of this has to be the toppings for me. I’m such a toppings/texture person if you haven’t noticed, and this soup gives me everything I could ever want.
Crispy bacon on top, AND the most ridiculously addicting maple pecan crunch. It’s basically like candied nuts chopped up on top of your soup along with BACON.
I’m serious.
I actually didn’t intend for my Halloween soups last year and this year to be orange, but they are! I know Halloween is today, but you totally still have time to make this tonight for a super festive dinner.
It’s so incredibly simple, and it’s such a crowd pleaser. I feel like I’m eating dessert, and it’s actually pretty good for you – all things considered. Just a little half and half in it, no heavy cream (although that would be delicious too)! But you could totally sub milk or a non-dairy version if you prefer!
I mean just look how dreamy! The soup itself is super simple – just sweet potatoes, onion, garlic, coconut oil, chicken broth, a little nutmeg, cinnamon, and half and half for extra creaminess.
I just blend this in my Vitamix
I always seem to manage to spray the entire kitchen with soup when I use my immersion blender. Anyone else?
I really can’t contain my love for this soup and this little tradition we have.
Creamy Sweet Potato Soup with Bacon and Maple Pecan Crunch
This Creamy Sweet Potato Soup with Bacon and Maple Pecan Crunch is luxuriously smooth, and it has the best combination of sweet and savory flavors. It's a perfect, comforting soup for the fall and winter months, and the crispy bacon and crunchy maple pecan topping makes it over-the-top delicious!
Ingredients
For the soup
- 1 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 4 sweet potatoes, peeled and cubed
- 4 cups low sodium chicken broth
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cup half and half
- 4 slices bacon, cooked and crumbled
For the maple pecan crunch
- 1 teaspoon coconut oil
- 1/2 cup pecans, chopped
- pinch of salt
- pinch of cinnamon
- pinch of nutmeg
- 1 tablespoon light brown sugar
- 1 tablespoon pure maple syrup
Instructions
For the soup
Heat the coconut oil in a large pot or dutch oven over medium to medium-high heat. Add the onion, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper and sauté for 4-5 minutes, stirring frequently. Add the sweet potatoes and chicken broth and bring to a boil. Once boiling, reduce heat slightly and simmer, covered, stirring occasionally, for 20 minutes or until sweet potatoes are tender.
Let soup cool for a few minutes, then transfer to a blender along with the remaining 1/4 teaspoon of salt and pepper, the cinnamon, and nutmeg, and blend until smooth. Be super careful when blending hot liquids and leave space in the blender for the soup and steam to expand! Pour soup back into the pot and stir in the half and half. Season with additional salt and pepper to taste.
Top with the chopped bacon and maple pecan crunch and serve immediately!
For the maple pecan crunch
Heat the coconut oil in a medium nonstick skillet over medium heat. Add the pecans, salt, cinnamon, and nutmeg and toast for 2 minutes, or until pecans are fragrant and beginning to turn golden, stirring frequently. Add the brown sugar and maple syrup and increase heat slightly. Cook, stirring constantly, for 2-3 minutes, or until no longer liquidy. Remove from heat and let cool completely for several minutes or until hardened and crunchy.
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