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Ingredients
2 pounds sweet potatoes, left whole
½ cup diced white onion
1 garlic clove, minced
1 ½ cups pumpkin purée
1 cup vegetable stock
2 tablespoons whole wheat flour
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon cloves
½ teaspoon black pepper
½ teaspoon fine sea salt
¼ teaspoon nutmeg
¼ teaspoon cardamom
Chives, minced
Toasted pumpkin seeds
Directions
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Fill a 6-quart pot three-quarters full with water. Bring to a boil and add the sweet potatoes. Boil for 10 to 15 minutes, until tender when poked with a fork.
While the sweet potatoes cook, melt the butter in a small saucepan and sauté the onions and garlic until onions are translucent and fragrant, 3 to 5 minutes.
Drain potatoes and let rest until cool enough to touch. Peel the potatoes (the skins will pop right off for the most part), cut into large chunks, and place in a high-powered blender. Add the sautéed onions and garlic, pumpkin purée and vegetable stock and blend until smooth.
Return the pumpkin mixture to the 6-quart pot and add the milk, cream, flour and all spices (cinnamon, ginger, cloves, black pepper, sea salt, nutmeg and cardamom) and stir to combine. Heat over high heat and whisk until spices and flour are combined, about 3 to 5 minutes. Reduce heat to medium and simmer for 5 to 10 minutes until slightly thickened.
Serve immediately topped with fresh chives and toasted pumpkin seeds.
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