Sweet Potato and Pear Bisque
- Mandi
- Dec 10, 2025
- 3 min read
Gluten-Free | Dairy-Free | Paleo | AIP Option
cozy enough for a cold night, elegant enough for your Christmas table
Introduction
This is the soup you make on a day when the air outside feels sharp and the only thing you want is warmth in your hands. It’s velvety, naturally sweet without any sugar, and has that quiet, comforting richness that makes winter feel softer.
The sweet potatoes bring creaminess. The pears add a gentle, floral sweetness. And the ginger ties everything together with a warm little hum.
It’s the kind of bisque you serve with candles lit, even if it’s just for yourself, but it’s also refined enough to sit on a Christmas Eve table next to your best china and rosemary focaccia.
🧡 Why You’ll Love This Sweet Potato and Pear Bisque
Naturally creamy without dairy
Subtly sweet, perfectly balanced
Elegant enough for the holidays
Comforting enough for a random Tuesday
Paleo, gluten-free, and easily AIP/low histamine
Comes together quickly with pantry ingredients
Table of Contents
Ingredients for the Sweet Potato and Pear Bisque:
Sweet Potatoes: The base of your bisque — creamy, naturally sweet, and deeply comforting.
Pears: Choose ripe but firm. They brighten the soup and add a floral sweetness.
Onion or Shallot: For savory balance. Shallots will make it slightly more elegant.
Garlic: Adds warmth and depth.
Ginger: The secret to making the soup taste layered instead of flat.
Olive Oil :For sautéing and for that final glossy drizzle.
Broth (or water): Chicken or vegetable broth works. Water also works since sweet potato is so flavorful.
Coconut Milk or Coconut Cream: Makes the bisque silky-smooth without dairy.
Salt + Pepper (omit pepper for AIP/low histamine)
Ingredient Substitutions:
Sweet Potatoes → Butternut Squash: 1:1 swap. Flavor will be slightly lighter.
Pears → Apples: Use a sweet, crisp apple like Honeycrisp if pears aren’t available.
Onion → Shallot: Shallots make the soup more delicate and elegant.
Coconut Milk → Coconut Cream or Cashew Cream: For a richer bisque.
Broth → Water: Totally works! Add a pinch more salt.
Ginger → Omit for low histamine: Or use fresh ginger only (avoid ground ginger for stricter diets).
How to Make the Sweet Potato and Pear Bisque
Instructions:
Prep: Peel and cube sweet potatoes. Core and chop pears. Dice onion and garlic.
Sauté: Warm olive oil in a large pot. Sauté onion until soft, then add garlic and ginger.
Add produce: Stir in sweet potatoes and pears.
Pour broth: Add broth or water until everything is mostly submerged.
Simmer: Bring to a boil, then lower heat and simmer 20 minutes until sweet potatoes are very soft.
Blend: Use an immersion blender or transfer to a blender. Blend until silky and smooth.
Finish: Stir in coconut cream. Taste and adjust salt.
Serve: Top with olive oil, pumpkin seeds, herbs, or a swirl of coconut cream.
AIP + Low Histamine Notes
Use water or low-histamine broth.
Omit pepper.
Use fresh peeled ginger or omit completely.
For strictly low histamine, consume immediately and freeze leftovers same day.
Swap onion for leek if preferred.
Frequently Asked Questions
Can I make this without coconut milk? Yes — use water, broth, or cashew cream.
I use canned sweet potatoes? Yes, but reduce simmer time to 5–7 minutes.
Can I freeze it? Absolutely. Freeze in portions for up to 3 months.
Is this good for meal prep? Yes — flavors deepen as it sits (store safely if low histamine).
Storage Instructions:
Refrigerator: Up to 4 days in airtight container.
Freezer: Up to 3 months.
Reheat: Stovetop over low heat. Add water if too thick.
Full Recipe:
If you liked this recipe, make sure to check these out:
Roasted Garlic & Cauliflower Soup
Paleo Cranberry Crumble Bars
Grain Free Focaccia
Winter Herb Roast Chicken
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