The recipe this week comes from
the same book that
the recipe last week came from!
Samhain Sweet Potato Pumpkin Soup
2 sweet potatoes (or yams), peeled or scrubbed, and diced
1 medium onion
1 -2 cloves garlic, Minced
2 Tbs butter or olive oil
4 - 6 cups vegetable stock or broth
1/3 cup canned or fresh cooked pumpkin
Freshly grated nutmeg and ginger, to taste
Salt to taste
1/2 cup light cream
Cook potatoes, onion, and garlic in the butter or oilve oil for several minutes until slightly golden. Add stock (or broth) to cover vegetables and bring to a boil. Simmer until potatoes are soft, about 25 minutes.
Add pumpkin, nutmeg, ginger, and salt and puree this mixture in batches in a blender or food processor. Add in the cream and return mixture to the saucepan. Heath, thin with more stock/broth if necessary, to make a creamy soup. Serve in small hollowed-out pumpkins, with a dollop of sour cream, if desired.
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Blessed Samhain!Happy Halloween!
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