Hallowe’en Soup with sweet potato and pancetta topped with crispy sage and sour cream

October 31, 2011

 sweet potato soup

Ok,  it’s not pumpkin but sweet potatoes are about as seasonal as you can get right now and very similar so you can try this one with any leftover pumpkins you have around. This soup is just perfect for this time of year. Warm and comforting, very moreish and almost filling enough to be dinner – if it’s not enough a cheese course afterwards will sort things out or there’s always the trick or treat bag……..

Pumpkin ghosts

Bacon is a brilliant foil for sweet potato. You get that lovely balance of sweet and salty. I added in a Parmesan rind for an extra savoury hit and I think that that’s what makes it so satisfying. I’ve been growing sage (is it me or is this one of the slowest growing herbs ever??) and decided to add a few leaves into the pot then fry some more til crunchy for the top. These really make it along with a little drizzle of sour cream. If you don’t have sage no worries, some toasted pumpkin seeds make a great topping too. All in all, most satisfying and ready in a decidedly unscary 30 minutes.

Sweet Potato soup with pancetta topped with crispy sage and sour cream (enough for 2-3 hungry people or 4 as a starter)

You’ll need:

Olive oil

2 onions roughly chopped

100gr pancetta or streaky bacon chopped

600gr sweet potato peeled and cubed

6 or 7 sage leaves

1 litre chicken or vegetable stock

1 Parmesan rind roughly 4cm x 4 cm

To garnish:

10-12 sage leaves

Vegetable oil for frying

A little sour cream

Begin by heating a generous glug of olive oil in a pot. Add the onions and let them fry gently for about 2 minutes before throwing in the bacon. Continue cooking over a low to medium heat until things start to really soften and change colour. If you haven’t already prepared them, this is the time to get the sweet potato ready. When the bacon and onions have nicely darkened to a lovely golden brown tip in the sweet potatoes and sage leaves. Stir everything together and slightly brown the sweet potatoes before pouring in the stock. Season with a generous pinch of salt, add the Parmesan rind then bring everything to the boil. Lower the heat then simmer for about 20 minutes until the spud has softened. Take off the heat and let things cool down a bit before blending til smooth. Check the seasoning, adding black pepper, more salt if you think it needs and even a squirt of lemon juice if feel a little kick is called for(up to you).

To finish

Heat a little vegetable oil in a small pan. Fry the sage leaves til crispy. Drizzle a teaspoon of sour cream on top of each soup bowl then finish with a few sage leaves.

Celery…..

This week all our bags have a head of celery from Marc Michel’s Organic Life farm. It’s not everyone’s favourite I know, but it is brilliant behind the scenes flavour builder in soups and stews. Chop a few stalks and fry it up with the onions when you start (and that goes for this week’s recipe top) for a more rounded finished dish.

It’s lovely in a simple salad with walnuts and  Parmesan shavings dressed with lemon juice and olive oil but if you want something a bit more robust the recipe I posted last year for a stew with chorizo is so tasty I promise it will convert any celery hater.

Have a brilliant Hallowe’en,

Sarah

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One Response to “Hallowe’en Soup with sweet potato and pancetta topped with crispy sage and sour cream”

  1. danni Says:

    Very cute costumes! Soup looks great too


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