Photo: Jennifer Causey; Styling: Kira Corbin
Pureed sweet potatoes are topped with coconut and pumpkinseed kernels making this soup perfect for fall.
Serves 6 (serving size: about 1 1/2 cups soup)
1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes. Add potatoes and ginger; cook 2 minutes. Add stock, salt, black pepper, cinnamon, and beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a clean kitchen towel (to avoid splatters); blend until smooth. Place pureed potato mixture in a bowl. Repeat procedure with remaining potato mixture. Stir in red pepper. Divide among 6 bowls; top each with 1 tablespoon coconut and 1 tablespoon pumpkinseed kernels.