I've been working at a coffee house of late, and in addition to the regular barista stuff, I've been making from-scratch soups for the place. Here's something I came up with in response to some requests for "seasonal" stuff. This is a very savory dish, with just the tiniest hint of sweetness.
Cream of Pumpkin and Sweet Potato Soup
(If you prefer, either the pumpkin or sweet potato can be omitted, but I quite like the way their flavors blend.)
1 medium onion, chopped
3 cloves garlic, chopped
1/2 stick butter
2 tbsp olive oil
2 cans chicken broth
1 lb sweet potato, peeled and chopped
1 can pumpkin puree
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 cup heavy cream
In a saucepan, sautee onion in butter and oil until tender. Add 1 can of chicken broth and half of the sweet potato (if you prefer a completely smooth soup, you can add all of the potato at this point). Bring to boil, then simmer for 10-15 minutes, or until potato is tender.
Transfer to blender or food processor. Blend until smooth.
Return mixture to saucepan. Add 1 cup water and all remaining ingredients except cream. Stir, bring to boil, and simmer for 20-30 minutes. Reduce heat to minimum and stir in cream. After this point, do not allow to boil.
Serve hot, with cinnamon dusted on top.
Makes 8-10 servings.
_________________"Vox populi? Vox humbug!"
- William Tecumseh Sherman