Sweet Potato and Pear Soup

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"Serve this autumn soup as an appetizer before a holiday meal, or as a light dinner with crusty rolls."
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1 h 20 m servings 165 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. HEAT oil in large saucepan over medium heat. Add onion, cook for 10 minutes or until tender. Add potatoes, pears, nectar, broth and cinnamon stick; cook until mixture comes to a gentle boil. Reduce heat to low; cook for 45 minutes or until potatoes are tender. Remove cinnamon stick.
  2. PUREE soup in several batches until smooth; return to saucepan. Season to taste with salt and ground black pepper. Serve with a dollop of sour cream and a sprinkle of cinnamon, if desired.
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