Pumpkin Soup

For you Beth. I have no idea where I found this recipe but it was good.

1 Tbsp. butter or olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 Hungarian hot pepper, diced (optional)
2 medium sweet potatoes, peeled and cut into 1/2″ cubes
6 cups chicken or vegetable stock
2 (15 oz) can pumpkin puree (or the equivalent of home cooked pumpkin)
1/2 cup milk or light cream
pinch of cinnamon
pinch of nutmeg
pinch of ground cloves
salt & pepper to taste
1 Tbsp. sugar or maple syrup (optional)

Saute the onion, garlic and hot pepper in olive oil until softened.

Add squash, pumpkin and stock and bring to a boil. Lower heat and simmer about 30 minutes, uncovered, until vegetables are tender.

Puree and return to pan (or use an immersion blender). Simmer another 30 minutes (really, I have not idea why this would need another 30 minutes). Add milk/cream and spices. Taste and add sugar or syrup if not sweet enough for your taste.

Serve garnished with a sprinkle of cinnamon.

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