Pumpkin and Sweet Potato Soup

Instructions

1. 1

   In a large pot, heat some oil over medium heat and sauté the chopped onion until translucent.

2. 2

   Add the minced garlic to the pot and cook for another minute until fragrant.

3. 3

   Add the chopped pumpkin and sweet potatoes to the pot and stir to combine with the onion and garlic.

4. 4

   Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.

5. 5

   Cover the pot and let it simmer for about 20-25 minutes, or until the pumpkin and sweet potatoes are fork-tender.

6. 6

   Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth.

7. 7

   Return the pureed soup to the pot (if using a blender) and place it back on the heat. Stir in the cream and season with nutmeg, cinnamon, salt, and pepper.

8. 8

   Cook for an additional 5 minutes on low heat, stirring occasionally.

9. 9

   Taste and adjust the seasoning if necessary.

10. 10

    Serve the soup hot, garnished with a swirl of cream or fresh herbs if desired.