Cream of Sweet Potato Soup with Kasha
Cream of Sweet Potato Soup with Kasha
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Cream of Sweet Potato Soup with Kasha

20 MIN
30 MIN
4 to 6
Besides pumpkin and sesame seeds, this soup’s garnish also contains kasha. These small triangular grains are actually toasted buckwheat groats and have a texture similar to nuts. Kasha gives soups and salads a little crunchy kick and can even help liven up grilled meats.






  1. In a small skillet over medium-high heat, brown the kasha, pumpkin seeds and sesame seeds in the oil. Season with salt and pepper and set aside.


  1. In a large pot over medium heat, soften the onion and garlic in the butter. Add the sweet potatoes and cook for 2 minutes. Add the broth and bring to a boil. Cover and simmer for 20 minutes or until the sweet potatoes are tender.
  2. In a blender, purée the soup until smooth. Season with salt and pepper. When ready to serve, top with the kasha and seeds.


  1. The soup is lovely. But the kasha topping is too crunchy. I suggest a garlicky granola topping iinstead (see recipe for "Roasted Eggplant with Labneh and Garlicky Granola" in the Globe and Mail, Aug. 25th 2018). in Aug 25th 2018 Globe and Mail.

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