Sweet Potato Soup with Rum Cream

Southern Living NOVEMBER 1998

  • Yield: 8 cups
  • Cook time: 1 Hour, 15 Minutes
  • Prep time: 35 Minutes


  • 1 1/2 tablespoons butter or margarine
  • 1 small onion, chopped
  • 4 1/2 cups chicken broth
  • 3 medium-size sweet potatoes, peeled and cubed (1 3/4 to 2 pounds)
  • 2 tablespoons maple syrup
  • 2 fresh thyme sprigs or 1/2 teaspoon dried thyme
  • 1/2 teaspoon curry powder
  • 1/2 cup whipping cream
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • Pinch ground nutmeg
  • Pinch ground red pepper
  • Rum Cream
  • Garnish: fresh thyme sprigs


Melt butter in a Dutch oven over medium-high heat; add onion, and saute until tender. Stir in chicken broth and next 4 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or until potato is tender. Remove and discard thyme sprigs. Cool slightly.

Process mixture in batches in a blender until smooth, stopping to scrape down sides. Return to Dutch oven, and stir in whipping cream and next 4 ingredients. Cook over low heat, stirring occasionally, until thoroughly heated. Serve with Rum Cream; garnish, if desired.


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Sweet Potato Soup with Rum Cream Recipe