Creamy Brie Candy Potato Pecan Pie Soup

A creamy sweet potato pie with flavours inspired by sweet potato pie with a pecan crust!

Substances:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic
• 2 cups rooster broth or vegetable broth
• 2 cups apple cider
• 2 pounds sweet potato, peeled and diced
• 2 teaspoons vanilla extract
• 2 tablespoons maple syrup
• 8 ounces brie, sliced
• salt and pepper to kind
• For the pecan crumble:
• 6 tablespoons unsalted butter
• 1/4 cup flour
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup extinct normal rolled oats
• 1 cup pecans, coarsely chopped

Instructions:

1. Heat the oil in a pan over medium-excessive warmth, add the onions and cook till comfortable, about 3-5 minutes, sooner than adding the garlic and cooking till fragrant, a few minute.
2. Add the broth, cider and sweet potatoes, elevate to a boil, decrease the warmth and simmer till the sweet potatoes are comfortable, about 20 minutes.
3. Add the vanilla, maple syrup, and brie and cook till the cheese has melted, about 5 minutes.
4. Puree the soup in a blender and optionally stress andy bits of brie rind that might well even remain sooner than seasoning with salt and pepper sooner than playing!
5. Pulse the butter, flour, sugar, salt and cinnamon in a meals processor till grainy.
6. Mix in the rolled oats and nuts alongside with your fingers till they clump up sooner than spreading in a single layer on a baking sheet.
7. Bake in a preheated 375F/190C oven till evenly golden brown, about 10-20 minutes, mixing each 5-10 minutes, mixing each 5 minutes.

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