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Pumpkin-Sweet Potato Soup
from the kitchen of Sharmagne Leland-St. John

1 teaspoon smoked sesame oil
1 cup shallots, chopped
1 teaspoon ground ginger
12 teaspoon garam masala
12 teaspoon ground cumin
12 teaspoon ground nutmeg
1 garlic clove, minced
1 cup sweet potato, peeled and cubed
2 cups chicken or vegetable broth
34 cup water
7 12 ounces pumpkin purée
12 cup heavy cream
4 dollops sour cream
Salt and freshly ground black pepper to taste

Heat the oil in a soup kettle over medium-high heat.
Add shallots and sauté for 3 minutes.

Add ginger, garam masala, cumin, nutmeg and garlic
Cook for 1 minute.

Stir in the sweet potato, broth, water and pumpkin
Bring to a boil. Reduce heat and simmer for 15
to 20 minutes, or until the sweet potato is soft,
stirring constantly.

Place contents in a blender or Vita Mix and purée.
Stir in the cream and return to burner until heated through.

Do not boil.

Ladle into bowls. Add salt and lots of cracked pepper
to taste and top with a dollop of sour cream per bowl.


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