Cook in boiling water for 15 minutes, or until tender, then drain. Simmer, covered, for about 20 minutes or until the potatoes are tender. Soup. In a large pot, soften the onions and garlic in the oil. Sweet potatoes, pumpkin, carrots, apple, and pears come together in this lightly spiced soup to make a super comforting fall dish! ; Add potatoes: Stir in the diced sweet potatoes and cook for 5 minutes. But the thought of comfort food and cozy clothes does make it more bearable. Serve with toasted and buttered crusty Italian bread. Sauté Aromatics: Add onion, carrots, pepper, garlic, and ginger to coconut oil.Sauté until veggies begin to soften; Add seasonings: Sauté to infuse the veggies with flavor and intensify the seasonings’ flavors. Add the sweet potatoes and cook for about 2 minutes. Peel and dice the sweet potato. Heat the oil in a medium pan on a medium heat, add the onion and fry for around 8 to 10 minutes, or until softened. Pick and finely chop the parsley leaves. Season with salt and pepper. Peel and finely chop the onion and carrot, then deseed and dice the pepper. In a blender, purée the soup until smooth. The nice thing is that the sweet potatoes add body to the soup, making it luxuriously silky, without even the slightest bit of guilt-inducing heavy cream. Serve with toasted and buttered crusty Italian bread. Add the broth and bring to a boil. Now, I have to admit that I’m not one of those people who look forward to fall; my pessimistic side knows all too well that winter is looming.