This Sweet Potato & Pear Soup with Sage is a cozy blend of earthy sweetness and aromatic warmth, perfect for chilly evenings. Creamy sweet potatoes and tender pears create a velvety texture, while fresh sage adds a subtle herbal note that lingers beautifully. In just one hour, you’ll have a comforting bowl that’s as nourishing as it is flavorful. The natural sweetness of the pears balances the richness of the sweet potatoes, making every spoonful a delightful harmony of flavors. It’s a simple yet elegant dish that feels indulgent without being heavy.
With a prep time of 45 minutes and a quick cook time of 15 minutes, this soup is surprisingly easy to whip up. The vibrant orange hue is as inviting as the aroma of sage wafting through your kitchen. Each bite offers a silky smoothness, punctuated by the gentle sweetness of pears and the earthy depth of sweet potatoes. It’s a recipe that’s both comforting and sophisticated, perfect for a weeknight dinner or a special gathering. Serve it warm, and let its rich, layered flavors bring a touch of autumnal magic to your table.
Ingredients for Sweet Potato & Pear Soup with Sage
- Soup:
- 1 large sweet potato (just under 1 lb)
- 1 tablespoon extra-virgin olive oil
- ½ medium onion, diced
- 1 large garlic clove, minced
- 1 teaspoon garam masala
- ½ teaspoon smoked paprika
- 1 ripe pear, peeled and chopped
- 3 cups water
- 1 teaspoon salt, more to taste
- 4 sage leaves
- ¼ teaspoon cayenne
- ¼ cup coconut milk (regular or light both work)
- Coconut-Yogurt Cream:
- ¼ cup plain Skyr or Greek yogurt
- ¼ cup regular or light coconut milk
- ¼ teaspoon lemon zest
- Squeeze of lemon juice
- Sea salt, to taste
Step-by-Step Instructions
- Preheat the oven: Set your oven to 400°F (200°C).
- Prepare the sweet potato: Poke holes in the sweet potato, wrap it in foil, and bake for 45 minutes to 1 hour, or until fork-tender. Let it cool slightly, then peel and cut into rough cubes.
- Sauté the base: In a large saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic, garam masala, and smoked paprika, and cook for 1 minute.
- Add sweet potato and pear: Toss in the cooked sweet potato cubes and raw chopped pear. Cook for 2 minutes, stirring occasionally.
- Simmer the soup: Add the water, salt, sage leaves, and cayenne. Bring to a simmer and cook for 5-10 minutes.
- Blend the soup: Carefully transfer the mixture to a blender (work in batches if needed) and puree until smooth. Stir in the coconut milk, taste, and adjust seasonings. Add more water if too thick or more coconut milk for extra creaminess.
- Make the yogurt-coconut cream: In a small bowl, combine the yogurt, coconut milk, lemon zest, lemon juice, and a pinch of sea salt. Taste and adjust as needed.
- Serve: Ladle the soup into bowls and serve with the yogurt-coconut cream on the side. Enjoy!
Perfect Pairings: Serving Suggestions
This Sweet Potato & Pear Soup shines when paired with crusty whole-grain bread or a warm baguette for dipping. For a heartier meal, serve it alongside a simple arugula salad with a lemon vinaigrette. Pro tip: Top each bowl with a dollop of the yogurt-coconut cream and a sprinkle of toasted pumpkin seeds for added texture and flavor.
Make It Your Own: Recipe Variations
Feel free to customize this soup to suit your taste! Swap the pear for a tart apple or add a handful of spinach for extra greens. If you prefer a spicier kick, increase the cayenne to ½ teaspoon. For a nuttier flavor, replace the coconut milk with almond milk. Experiment and enjoy!
Time-Saving Tips for Busy Cooks
To cut down on prep time, bake the sweet potato a day ahead and store it in the fridge. You can also use pre-minced garlic and pre-diced onions to save chopping time. If you’re in a rush, skip the yogurt-coconut cream and simply drizzle a bit of plain yogurt on top before serving.
Storage & Reheating Made Easy
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of water or coconut milk to reach your desired consistency. Note: The yogurt-coconut cream is best made fresh, so prepare it just before serving.
Equipment Guidance for Smooth Prep
A high-speed blender is ideal for achieving a silky-smooth texture, but an immersion blender works well too. If using a regular blender, be sure to let the soup cool slightly and blend in small batches to avoid spills. A sharp chef’s knife will make peeling and chopping the pear and sweet potato a breeze.
Sweet Potato & Pear Soup with Sage
Ingredients
Soup
- 1 large sweet potato (just under 1 lb)
- 1 tablespoon extra-virgin olive oil
- ½ medium onion, diced
- 1 large garlic clove, minced
- 1 teaspoon garam masala
- ½ teaspoon smoked paprika
- 1 ripe pear, peeled and chopped
- 3 cups water
- 1 teaspoon salt, more to taste
- 4 sage leaves
- ¼ teaspoon cayenne
- ¼ cup coconut milk (I used regular, light would also work)
Coconut-yogurt Cream
- ¼ cup plain Skyr or Greek yogurt
- ¼ cup regular or light coconut milk
- ¼ teaspoon lemon zest
- Squeeze of lemon
- Sea salt
Instructions
- Preheat the oven to 400. Poke holes in the sweet potato, wrap in foil, and bake for 45 minutes to 1 hour, or until fork tender. The timing will depend on the size of your potato.
- When the sweet potato is done, let cool slightly, peel, and cut into messy cubes.
- In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 5 to 7 minutes.
- Stir in the garlic, garam masala, and paprika and cook for one minute.
- Add the cooked potato cubes and the raw chopped pear and cook for two minutes more.
- Add the water, salt, sage, and cayenne. Bring to a simmer and cook for 5-10 minutes.
- Transfer the mixture to a large blender and puree, working in batches if necessary.
- Stir in the coconut milk, taste, and adjust seasonings. If it’s too thick, add more water. For a creamier soup, add more coconut milk.
- Make the yogurt-coconut cream: combine the yogurt, coconut milk, lemon zest and juice, and salt. Taste and adjust seasonings. Serve on the side.