Garnish: finely chopped fresh basil - red pepper flakes, roasted and salted pepitas
Instructions
In a large saucepan over medium-high heat, add pumpkin puree, sweet potato cubes, diced onion, chicken broth and spices. Stir occasionally and cook until soup begins to boil.
Reduce the heat and allow the soup to simmer for 20-25 minutes or until the sweet potatoes are fork tender.
Turn off the heat and pour in heavy cream. Stir to incorporate. Add additional salt and pepper to taste.
Use an immersion blender, food processor or regular blender to puree the soup to your desired consistency.
Pour into bowls and garnish with finely chopped fresh basil, red pepper flakes and/or roasted and salted pepitas if desired.
Notes
Slower Cooker: Even though this is a quick recipe, this soup can be made in the slow cooker. Simply add all of the ingredients except the heavy cream to a slow cooker. Cook on low for 4-5 hours, or high for 2-3 hours. Stir in the heavy cream just before serving.
Reheating: Use a lower heat setting when reheating any sweet potato and pumpkin soup leftovers to prevent the heavy cream in the soup from curdling.
Spices for Depth: to add more flavor depth this is pumpkin soup add a tad of cinnamon, allspice, and nutmeg.
Veggies: If you want to pack in more vegetables, you can add veggies like spinach, kale, white beans, or chickpeas to the soup.