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Persimmon sweet potato soup is a savory way to enjoy persimmons. It comes together quickly for a weeknight dinner or easy lunch.
Being at home and trying to get food projects done is challenging. While my son is old enough to play independently, he quite definitely loves his mama and wants to keep close at hand all the time, which often results in me tripping over him in the kitchen. For some reason standing directly behind me is the perfect place for him.
Having kids in the kitchen means there’s lots of opportunity to get them to try new foods. When I was a kid, we didn’t experiment a lot, and the Midwest in the 80s was not a time for learning about new foods.
Count persimmons as one of those foods I wasted too much of my life not eating.
Truth be told I don’t think I even knew what a persimmon was until a few years ago. I have a lot of time to make up for. We mostly get the fuyu variety, although other kinds sometimes pop up in the markets.
how to use persimmons
We like to eat persimmons in both the firm stage and the OMG-soft-touches-only stage. The former is great for snacking and the latter works perfectly as a jam stand-in. Of course, as is my trend, I can’t simply eat a food without experimenting, and after a little bit of Googling I hit upon the idea of persimmon soup.
Persimmons are rather small, so I didn’t want to base the entire soup on them. Sweet potatoes are a natural match, and really help with adding bulk to the soup.
With some spices and a mirepoix, the persimmon sweet potato soup’s flavor is rather similar to butternut squash soup. Maybe that’s why I like it so much. The persimmon season is short, so try this recipe out while you still can!
If your fuyu persimmons aren’t in the squishy stage, you can pop them in the freezer overnight and thaw them in the fridge. The insides will scoop out easily with a spoon or melon baller.
You could use Haiyacha persimmons as well, but will need to ripen on the counter. You can speed up the process by putting them in a paper bag with an apple or banana.
If you have more persimmons to use or you can’t wait for yours to get ultra soft, you can try my pumpkin persimmon bread or persimmon salsa. Both recipes are a hit with my kids, thanks to the sweetness of the fruit.
You can top your soup with chopped fresh herbs like parsley or chives, slivered almonds, or Mexican crema. If you skip the crema, this soup is dairy-free.
We serve it with a sliced baguette for dipping right into the soup. I’ve found this is a great way to get kids to eat new soups. Who doesn’t love dipped foods?
Persimmon Sweet Potato Soup
- 1 1/2 tablespoon olive oil
- 2/3 cup diced carrots
- 2/3 cup diced celery
- 2/3 cup diced onion
- 1 large sweet potato, about 1 pound, diced
- 4-6 fuyu persimmons, enough to equal 1 cup of pulp
- 4-5 cups vegetable broth
- 1 1/4 teaspoons ground ginger
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- In a large stockpot, heat oil over medium. Once the oil is shimmery, add the carrots, celery, and onions, and cook until vegetables are soft onions are translucent.
- Cut persimmons in half from the bottom and scoop out pulp, removing any hard bits. (The flesh should be dark orange and jammy, with a few dark flecks from sugar caramelization.)
- Add sweet potato and persimmon to pot and cook 5 more minutes. Pour in 4 cups broth and stir in turmeric and ginger. Bring to a boil, then reduce to a low simmer. Cover and let cook for at least 30 minutes, until sweet potatoes are completely soft.
- Working in batches, puree soup in a blender (or use a stick blender), then return to pot. Taste soup and season with salt and pepper to your liking. If your soup is too thick, add additional broth or water to thin it out. Cook for an additional 15 minutes.
- Serve with chopped parsley, Mexican crema, or almond slivers on top, if desired, and bread for dipping.