Creamy Brie Sweet Potato Pecan Pie Soup

Sweet potato casserole is a classic Thanksgiving side dish and one day I was dreaming about soups for the holidays the two ideas crossed paths this creamy brie sweet potato pecan pie soup was born! This soup has a savoury base that starts with onions and garlic moving on to chicken broth after which we start with some sweet aspects with some apple cider. The sweet potatoes are simmered in the broth until tender, brie is added for creaminess along with some more savoury undertones, and once the cheese has melted everything is pureed until silky smooth. Things are finished off with some more sweet in the form of maple syrup and a hint of vanilla! This soup is amazing just like this but I like to top my sweet potato pie with a crunch pecan topping and so I top this soup off with a crispy rolled oat and pecan crumble! Yum! This creamy brie sweet potato pecan pie soup is such a fabulous starter fro your Holiday meal and it also makes for a great meal served all by itself!

Creamy Brie Sweet Potato Pecan Pie Soup

Prep Time:5 minutes Cook Time:25 minutes Total Time:30 minutes Servings: 6

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

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:

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.
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.
Add the vanilla, maple syrup, and brie and cook until the cheese has melted, about 5 minutes.
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:

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