Total Time
Prep 10 mins
Cook 30 mins

Ingredients Nutrition


  1. In a pot, heat butter on medium heat. Add onion, carrot and celery and saute for 1 minute.
  2. Add sweet potatoes, pears and thyme and saute for about 2 minutes.
  3. Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
  4. Puree in a blender or food processor until smooth.
  5. Return to pot. Add cream, maple syrup and lime juice. Simmer for 5 minutes.
  6. If soup is too thick add a little extra broth. Season with salt and pepper, adding more syrup or lime juice as needed.
  7. Can be made up to 2 days ahead of time.
Most Helpful

I had this recipe before and lost it so happy to find it here. I have made it tons of times. I always saute the onion, celery and carrot for at least 20 min on a low heat to build the flavors then follow as directed. If I don't have pears I use apples. The other thing I do is strain it at the end. Makes a really velvety consistency. There is only a couple of tbsp of stuff to strain out but it saves you from getting a string of celery and again it makes a wonderful consistency. I don't use the maple syrup the sweet potatoes make it sweet enough. Love this soup.

bitch'n kitchen May 22, 2010

Very good! Thanks for sharing!

cnjgilbert November 20, 2009

A perfect 10 is what I'd give this soup! I found the recipe in a thread discussing an over-abundance of pears and what to do with them; so glad that I clicked SAVE and had the chance to make it on this soggy/chilly day. Followed the directions exactly; tasted it and added a pinch of cayenne pepper to it to give it the tiniest bit of heat. Served with grilled ham and Swiss cheese sandwiches with cranberry mustard and a bitter green salad. We all begged for more! I'll be making this at least once a month, it's THAT good!

The_Swedish_Chef October 22, 2009