Creamy Sweet Potato Soup with Toasted Pecans

Follow our step-by-step guide on how to make Creamy Sweet Potato Soup with Toasted Pecans.

1. Step 1

   To start your delicious sweet potato soup, grab a large pot and toss in your sweet potatoes along with the chicken broth.

2. Step 2

   Set the heat to medium-high and bring everything to a lively boil.

3. Step 3

   Once you see those bubbles dancing, stir in the orange liqueur, and let the mixture simmer until the sweet potatoes are tender, which should take about 25 minutes.

4. Step 4

   Now comes the fun part! Using an immersion blender, carefully puree the sweet potatoes and broth until you achieve a velvety smooth texture that’s simply irresistible.

5. Step 5

   Next, stir in the fat-free half-and-half along with a sprinkle of nutmeg, ginger, cinnamon, and cayenne pepper if you’re feeling adventurous.

6. Step 6

   Don’t forget to season with salt and black pepper to taste—this is where the magic happens! While your soup is coming together, heat a skillet over medium-high heat and toast the chopped pecans for about 3 to 5 minutes, stirring frequently to keep them from burning.

7. Step 7

   You’ll know they’re ready when they start to smell wonderfully fragrant.

8. Step 8

   Finally, ladle your creamy soup into bowls and top each serving with those delightful toasted pecans for a satisfying crunch.

9. Step 9

   Enjoy every spoonful of this comforting dish!.