Cream of Sweet Potato Soup Crema Di Papata Dolci E Gabretti

Experience the luxurious harmony of flavors in our Cream of Sweet Potato Soup, or "Crema di Papata Dolci e Gabretti," a refined dish blending the earthy sweetness of velvety sweet potato puree with the delicate brininess of garlic-marinated shrimp. This Italian-inspired soup begins with a rich base of caramelized onion, garlic, and buttery vegetable stock, pureed to silky perfection and enhanced with a touch of heavy cream for that irresistible creamy texture. Topped with succulent sautéed shrimp seasoned with fresh thyme, paprika, and a hint of lemon juice, this soup is both comforting and elegant—a perfect main course or starter for special occasions. Garnished with fresh parsley and best served alongside crusty bread, it’s a stunning dish that’s as easy to prepare as it is to savor. Whether you're searching for a hearty fall soup, a unique shrimp recipe, or beautifully creamy comfort food, this dish delivers on all fronts.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 medium sweet potatoes
• 1 medium yellow onion
• 4 garlic cloves
• 3 tablespoons unsalted butter
• 6 cups vegetable stock
• 1 cup heavy cream
• 12 large raw shrimp (peeled and deveined)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon fresh thyme leaves
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley (chopped)
• 2 teaspoons lemon juice

Directions

Step 1

Peel the sweet potatoes and cut them into 1-inch cubes. Dice the yellow onion and mince 2 garlic cloves. Set aside.

Step 2

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.

Step 3

Add the sweet potato cubes to the pot and season with 1/2 teaspoon of salt and black pepper. Cook for 2 minutes, stirring occasionally.

Step 4

Pour the vegetable stock into the pot, bringing it to a boil. Reduce the heat to low, cover, and simmer for 25 minutes or until the sweet potatoes are fork-tender.

Step 5

While the soup simmers, prepare the garlic shrimp. In a medium bowl, combine the shrimp, olive oil, thyme, paprika, 1 minced garlic clove, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly.

Step 6

Heat a skillet over medium-high heat. Add the marinated shrimp and sauté for 2–3 minutes on each side or until pink and fully cooked. Remove from heat and set aside.

Step 7

Once the sweet potatoes are cooked, remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, use a stand blender, blending in batches and being cautious of the hot liquid.

Step 8

Return the pureed soup to low heat and stir in the heavy cream. Adjust seasoning with additional salt and pepper as needed.

Step 9

Ladle the soup into bowls and top each serving with 3 sautéed shrimp. Drizzle with lemon juice and garnish with chopped parsley.

Step 10

Serve immediately with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2383.7g)

Amount per serving	% Daily Value*
Calories	2403.0

Total Fat 155.8g	0%
Saturated Fat 75.3g	0%
Polyunsaturated Fat 4.3g
Cholesterol 333mg	0%
Sodium 6100.8mg	0%
Total Carbohydrate 210.7g	0%
Dietary Fiber 36.5g	0%
Total Sugars 49.7g
Protein 36.0g	0%

Vitamin D 0IU	0%
Calcium 440.1mg	0%
Iron 12.4mg	0%
Potassium 2908.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 6.0%

Carbs: 35.3%