Even though October can be one of the hottest months of the year here in San Diego, there has been a noticeable change in the air signalling Fall is upon us. It's not quite time yet, but I am looking forward to breaking out my sweaters!
October is easily my most favorite month of the year. Not only because it is my birthday month : ), but I also love Halloween and pumpkins and all the delicious warm soups and casseroles that are popular this time of year.
Mark made this soup for me the other night. I was thinking this would also be good if you substituted the roasted sweet potato with roasted pumpkin.... anyone want to try it and let me know how it goes?
Sweet Potato Chicken Soup
2 cups shredded pre-cooked chicken
1 large sweet potato, diced
4 slices thick-cut smoked bacon, chopped
1 medium onion, diced
1/2 red pepper, chopped
1 cup mushrooms, roughly chopped
2 cups raw spinach
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon seasoned salt
1 cup chopped carrots
2 celery stalks, chopped
1 25-ounce can chickpeas, drained and rinsed
24 ounces low-sodium chicken broth
Preheat oven to 450. Dice the sweet potato into bite sized pieces and put in a large bowl. Drizzle with olive oil, sprinkle with salt and pepper and stir to coat. Place in a roasting pan and roast for about 30 minutes stirring about half way through.
Preheat a large dutch oven on medium heat. Add chopped bacon and fry until brown and crispy. While bacon is frying, chop the vegetables and prep chicken. When bacon is done, remove and drain on a paper towel.
Keeping heat on medium, add onions, mushrooms and peppers to bacon grease and saute until soft, about 7 minutes. Add garlic, spinach, paprika and cumin and stir for 60 seconds. Turn heat down to low and add the roasted sweet potatoes, chickpeas, celery, carrots and chicken. Pour in chicken stock and simmer for 30 minutes.
Right before serving, add bacon back into soup. Garnish with parmesan cheese and serve with crusty bread. Season with salt and pepper if needed.