I’m grateful to live in a time where soup season is celebrated by so many. Not only because soup is delicious, but because it is so amazingly easy. The shared feeling of coziness and sheer volume of incredible flavors is just one of the many by-products of fall, and with a loaf of crusty bread, you have dinner ready is less than an hour. And of course, leftovers can be easily reheated—they’re often even better the next day. To kick off soup season, I’m starting with this Miso Sweet Potato Soup.
It’s sweet, a little savory, and warming to your core. And like the best fall soups, it’s also incredibly easy to put together. Get your ladles ready, soup season is officially here!
Miso Sweet Potato Soup Ingredients
One of the things I love most about this recipe is how simple the ingredients are, but how much flavor they deliver when you give them a little love. Each one brings something essential—whether it’s sweetness, spice, or that cozy, savory depth that makes a soup taste like it simmered all day (even if it didn’t).
Onion. The foundation of flavor, especially once caramelized until golden.
Ginger. Adds a little kick and the kind of warmth that feels like comfort in a bowl.
Vegetable broth. The base that ties everything together and carries all the flavor.
Sweet potato. Creamy, sweet, and hearty enough to make this soup a meal.
Miso. The secret ingredient for deep, savory umami flavor.
Lemon. A squeeze at the end that brightens everything up.
Pumpkin Seeds. Toasted for crunch and a little nuttiness on top.
Sesame Seeds. A subtle finishing touch that adds both flavor and texture.
Maple Syrup. Just a drizzle for balance and a hint of sweetness.
Preparation Tips
Because the ingredient list is pretty simple, I wanted to get as much flavor out of the individual ingredients as possible.
First, the aromatics. In the pot, I like to caramelize the onions until golden. This helps concentrate their flavor, then I add the ginger and broth to simmer together. This really helps infuse the broth with the ginger, creating that beautiful warmth of flavor.
Then, the sweet potato. Roasting brings out the very best in a sweet potato. That little bit of char and caramelization of the flavor takes the potato to the next level. It just isn’t the same as when you sauté or boil it. So I like to roast the potato separately—which also means you can get this done in advance—and then add it to the broth before blending.
Finally, the topping. Of course, you could keep things simple, but I like making this pumpkin seed crumble for a little sweet and salty crunch. This can also be made ahead of time and used on other recipes, like a salad or yogurt bowl.
How to Store and Reheat Leftovers
One of the best things about soup? The leftovers are almost always better the next day.
Let the soup cool completely, then transfer it to an airtight container. It’ll keep in the fridge for up to three days, or you can freeze it for longer storage. When it’s time to reheat, the stovetop is my go-to—just add a splash of broth or cream to bring it back to life.
Keep scrolling for the recipe, and let us know if you give it a try!
Description
An easy fall soup recipe packed with simple and warming flavors.
For the soup:
- 2 large sweet potatoes, peeled and chopped
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/2 yellow onion, chopped
- 1 large knob of ginger, sliced
- 4 cups of vegetable broth
- 2 tablespoons white miso paste
- squeeze of lemon juice
For the pumpkin seed crumble (optional):
- 1 tablespoon olive oil
- 1 1/2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon red chili powder
- 1/3 cup pumpkin seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- Prepare the pumpkin seed crumble. Preheat oven to 350°F. Add all of the ingredients to a bowl and stir until the seeds are coated. Add the seeds to a lined sheet tray and spread into a thin, even layer. Bake for about 15-20 minutes, then stir the seeds around into clumps. Bake for another 5-10 minutes, keeping an eye on them to ensure they don’t burn. Remove from oven and set aside to let cool completely until firm to the touch.
- Prepare the sweet potato. Preheat oven to 400°F. Add chopped and peeled sweet potatoes to the sheet tray and coat with olive oil, salt, and pepper. Roast for about 40 minutes until golden brown, tossing halfway through.
- Prepare the broth while the sweet potato cooks. Add oil to a stovetop pot and bring to a medium heat. Add the onion and a pinch of salt, cook until the onion is golden brown and caramelized, about 10 minutes. Add the ginger, stir, and cook for another few minutes. Add the broth and bring to a simmer. Cover and let simmer for about ten minutes.
- Once the sweet potatoes are ready, add them to the pot and cook for another 5 minutes. Remove from the heat and add the miso. Using an immersion blender, blend until the soup is smooth. Taste and adjust salt as needed. Add a squeeze of lemon.
- To serve, ladle soup into bowls and top with crumble and additional toppings. Enjoy!
- Prep Time: 15
- Cook Time: 45
- Category: soup
Keywords: sweet potato, soup
