14: Puree of Pumpkin/Sweet Potato Soup

Soup, soup, and more soup! I still need to find my silky cauliflower soup recipe. In the meantime, enjoy this recipe. I still had leftover sweet potato puree as well as some leftover pumpkin puree from a pumpkin cheesecake Amber made Thanksgiving weekend when we hosted some friends for a mighty delicious bolognese dinner.

This is quick, less than 30 minutes if you have the puree already, and it will amaze anyone that you serve this to. I garnished it with mascarpone cheese, a sweet Italian dessert cheese.

Ingredients and Directions:

-1 tbs flour

-1 tbs butter

-1.5 cups vegetable broth

-1 tbs brown sugar

-1.5 cups total sweet potato and pumpkin puree

-1/4 teaspoon ground ginger

-1/4 teaspoon ground cinnamon

-1/4teaspoon ground nutmeg

 -1 cup milk

 -1salt to taste

In a large saucepot, cook the flour and butter over medium-low. Stir constantly to achieve a light caramel color. Add the broth and brown sugar, bring to a boil, and then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for five more minutes more. In a blender, puree the soup and return to saucepot. Add the milk, reheat soup, and season with salt as necessary. Add a dollop of mascarpone cheese to the top.

Enjoy!