What Is Afternoon Tea?
Menu Ideas
Tea Party Recipes

Sweet Potato Soup

  • 2-3 cloves of garlic
  • 1/2 onion, chopped
  • 1/4 c. butter
  • 1/4 c. flour
  • 3 c. chicken broth
  • 2 c. milk
  • 1/2 c. whipping cream
  • 5-8 sweet potatoes/American yams (if you want the soup cream colored, use sweet potatoes, if you want it orange colored, use American yams)
  • 1/4 c. green onions — finely chopped for garnish
  • 1-2 t. curry

Wash sweet potatoes.  Cut off the ends and poke holes in each with a
knife.  Microwave for 20 minutes or until soft.

Saute garlic, onion and butter until golden about 25 minutes.
Add flour.  Cook another 2 minutes.  Add chicken broth, milk and cream and
stir until smooth.  Peel sweet potatoes and add to broth mixture.  Puree
mixture with an immersion blender or food processor.  Add 1-2 t. curry
depending on your taste.  Heat mixture until warmed, but do not boil as it
will curdle. Garnish with the green onion. Enjoy!

To serve in pumpkins:

Choose tiny pumpkins which have a wide base so you can get a spoon inside.  Cut out the top of the pumpkin like you would to do a jack-o-lantern.  Scrape out the insides, throw away the seeds.  Scrape the pumpkin until it is smooth.  Rinse out and pat dry.

Ladle soup into pumpkins and serve.  You can also preheat the pumpkins in the oven for about 10 minutes before adding the soup.