Olive oil to saute onions in
1 cup chopped onion
1 tsp. Ground Ginger (if you use fresh, cut it in chunks you can remove before you puree the soup)
1/2 tsp. Curry, 1/4 tsp. ground Cumin, 1/4 tsp. ground nutmeg
2 garlic cloves, chopped
2 cups cooked sweet potato
2 cups chicken broth (You can use veggie broth for vegan version...will taste slightly different, though)
2 cups cooked pumpkin (Use the big can -15-16 ounces-if you are not preparing your own)
1 cup of milk (Use soy milk of making vegan version)
1 - 1 1/2 cups of water
Heat the olive oil in a soup pot using med-hi heat. Add onion and saute til starting to become transparent. Add the ginger, curry, cumin, nutmeg, and garlic and cook briefly. Add the sweet potato, broth, water, and pumpkin and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes. Puree soup at this point, using an immersion blender. (If you do this in a regular blender or good processor, let it cool slightly. Return it to the pot immediately.) Slowly Stir in the milk until heated but not boiled. Milk may curdle if you boil it.
This is a sweet soup, but very healtful. Serve with a savory bread to counterpoint the sweetness of the soup.
An alternative version:
Instead of curry and nutmeg, substitute 1 tsp of Mexican Chili powder, a drizzle of honey and squeeze of orange juice. Garnish this version with cilantro and serve with blue corn chips.
