Sweet Potato Pumpkin Soup

This is a perfect and easy soup for fall and winter. If you are worried about left-overs, just cool down the soup to room temperature, put in a freezer safe container and freeze for the next time you want a bowl of soup.

1 tsp oil
1 cup onion, minced
2 cloves garlic, minced
1 tsp ginger
1/2 tsp curry
1/4 tsp cumin
1/4 tsp nutmeg
2 cups sweet potatoes, cubed
2 cups chicken broth or chicken bouillon
1 1/2 cups water
15 oz (a can) pumpkin
1 cup milk
3 tbl sour cream

Heat the oil over medium-high, add the onion and garlic. Sauté for about 3 minutes, onion should be slightly translucent. Add the ginger, curry, cumin and nutmeg, about 1 minute.
Stir in the next 4 ingredients. Bring to a boil. Reduce heat and simmer for 15-20 minutes, stirring occasionally. The sweet potatoes should be soft.
Stir in milk until heated through, be sure not to boil.
Serve immediately, with a dollop of sour cream on top.

Food Editor, Michele Tracey

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