Sweet potato/pumpkin ale soup with chermoula spice

sweet potato pinto bean soup

We got the world’s largest sweet potato this week, from Honey Brook Organic Farm, our local CSA. So I made a soup! The mild sweetness of the sweet potato is offset by sharp, bold flavors modeled on a Moroccan chermoula sauce. I used pumpkin ale, because the slightly sweet/slightly spicy quality went well with everything else. But you could use any type of beer you have on hand. Or a bit of wine. Or even apple cider. And I added pinto beans, which I love because of their wonderful creamy texture when smooshed, and their savory appealing flavor.

As it happens, sweet potatoes have inspired many wonderful songs! Here are a few to listen to while you stir your soup.
Continue reading