So, I wasn't going to post this recipe. The main reason is that I was browsing Everybody Likes Sandwiches, one of my favorite blogs, and I found a recipe (follow the link!) for Sweet Potato, Corn, and Jalapeño Bisque. I traced that link back to a recipe here, by the Wednesday Chef (another blog favorite!). Wednesday Chef sent me here. And, finally, to a recipe in "Cooking Up a Storm: Recipes Lost and Found From The Times-Picayune of New Orleans" (Chronicle Books, 2008). I figured, if this recipe is already all over the web in various renditions, why do I need to post my version? I will look like a poser.
As I ate my soup for the past week and a half, for lunch some days, snack and dinner others, people would ask me, "What is that soup?"
Usually when people ask me what I am eating, I refer them to my blog. But now, I found myself at a loss. I could tell them what it was, but it was far less satisfying just telling them what it was! Today was the second week of me finishing off this delicious soup. It's sweet, it's spicy, it has corn in it (who doesn't love corn in their soup?), and I'm telling you, if you bring it to work, people will want to know what you are eating and where they can get some. And you will feel good eating it, too. Don't be disappointed, I don't have a photo. Sorry.
Here's my adaptation, inspired first by Everybody Likes Sandwiches, Second by the Wednesday Chef, Third by the New York Times, and Finally, as a guide, by Cooking Up a Storm. This recipe will yield 3 quarts of soup. It is a lot, but it keeps fairly long in the fridge, or you can donate one container to a friend who never uses her stove.
1 T oil (not olive)
1 chopped leek
3 crushed and chopped garlic cloves
5 sweet potatoes, rough chopped
about 3 c leftover cooked pumpkin (or winter squash)
4 c good veggie stock+4 c water
1 jalapeño, seeded if spice scares you, and chopped
2-3 c frozen corn kernels
1/4 c molasses
medium-big dash cayenne
small dash cinnamon
In a large saucepan, cook leek and garlic in oil, about 5 minutes. Add sweet potatoes and liquids. Bring to a boil, then reduce. Cook until potatoes are tender, about 20 min. Add cooked pumpkin. Simmer. Use immersion blender to puree soup. Simmer. Add the jalapeno, corn, molasses, and stir well. Now add the rest of ingredients. Serve. Or put in containers and save for lunch tomorrow!