Creamy Brie Sweet Potato Pecan Pie Soup

Creamy Brie Sweet Potato Pecan Pie Soup

A creamy sweet potato pie with flavours inspired by sweet potato pie with a pecan crust!

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ingredients

For the creamy brie sweet potato pie soup:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic
• 2 cups chicken broth or vegetable broth
• 2 cups apple cider
• 2 pounds sweet potato, peeled and diced
• 2 teaspoons vanilla extract
• 2 tablespoons maple syrup
• 8 ounces brie, sliced
• salt and pepper to taste

For the pecan crumble:

• 6 tablespoons unsalted butter
• 1/4 cup flour
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup old fashioned rolled oats
• 1 cup pecans, coarsely chopped

directions

For the creamy brie sweet potato pie soup:

1. Heat the oil in a pan over medium-high heat, add the onions and cook until tender, about 3-5 minutes, before adding the garlic and cooking until fragrant, about a minute.
2. Add the broth, cider and sweet potatoes, bring to a boil, reduce the heat and simmer until the sweet potatoes are tender, about 20 minutes.
3. Add the vanilla, maple syrup, and brie and cook until the cheese has melted, about 5 minutes.
4. Puree the soup in a blender and optionally strain andy bits of brie rind that may remain before seasoning with salt and pepper before enjoying!

For the pecan crumble:

5. Pulse the butter, flour, sugar, salt and cinnamon in a food processor until grainy.
6. Mix in the rolled oats and nuts with your hands until they clump up before spreading in a single layer on a baking sheet.
7. Bake in a preheated 375F/190C oven until lightly golden brown, about 10-20 minutes, mixing every 5-10 minutes, mixing every 5 minutes.

Nutrition Facts: Calories 666, Fat 38g (Saturated 15g, Trans 0.3g), Cholesterol 68mg, Sodium 438mg, Carbs 68g (Fiber 8g, Sugars 26g), Protein 14g

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