Learn how to make this delicious, creamy sweet potato and fresh greens soup. Perfect dinner for those cold winter evenings.
In a large, heavy bottomed pot or Dutch oven over medium-high heat, add the olive oil and onion. Sauté until soft, approximately 5 minutes. Meanwhile, peel the sweet potatoes and slice them into 1/4-inch thick rounds and set aside. Add the garlic to the pot and sauté for 1 minute longer.
Add the tomato paste, seed or nut butter, turmeric, and cumin. Stir and cook for 1 minute until well combined.
Add the sweet potato slices, vegetable broth, and water to the soup base. Bring to a low boil. Turn the heat down to medium-low. Stir to combine and simmer until the potatoes are tender, approximately 23 minutes, stirring occasionally. Add the greens and allow them to wilt, approximately 2 minutes.
Place the soup in a blender and puree until smooth. Alternatively, use an immersion blender right inside the pot. Season with salt and simmer until warmed through, approximately 1 minute.
Ladle the soup into bowls. Top with a dollop of harissa or a drizzle of seasoned oil. Garnish with toasted pumpkin seeds.