Creamy Pumpkin and Sweet Potato Soup

This hearty and smooth soup is perfect for any Fall meal.

Ingredients

• 1 Tbsp olive oil

• 1/2 yellow onion, chopped

• 3 cloves garlic, minced

• 1 tsp salt, plus more to taste

• 1/2 tsp chipotle powder

• 1/2 tsp smoked paprika (or regular paprika)

• 1/4 tsp ground cumin

• Pinch of ground nutmeg

• 1-15 oz can pumpkin puree

• 6 cups chopped peeled sweet potato (6 to 8 sweet potatoes)

• 4 cups of Hale Bone Broth (heated)

• 1/2 cup heavy cream or unsweetened full fat coconut milk

• Garnish: roasted pumpkin seeds

Instructions

Add oil to a large pot or Dutch oven and place over medium-high heat. Once hot, add minced garlic and onion and cook until translucent, stirring occasionally, about 3 to 4 minutes.

Stir in 1 tsp salt, chipotle powder, smoked paprika, ground cumin, and nutmeg. Cook until fragrant, about 1 minute.

Stir in pumpkin puree, sweet potato, and Hale Bone Broth until combined. Bring to a boil, then reduce to a simmer and cover. Cook for 25 to 30 minutes, until the sweet potato pieces are very tender.

Remove from heat. Use an immersion blender to blend the soup until it's smooth and creamy. You can also use a blender, but you will need to work in batches to blend until smooth.

Stir in heavy cream or coconut cream. Taste and season with salt, as desired.

Serve with a garnish of roasted pumpkin seeds and heavy cream drizzle.