Sweet potato and pumpkin soup

 

Ingredients:

3 cups vegetable broth

1 celery stalk, roughly chopped

1 cup roughly chopped tomato

1 red bell pepper, chopped

1 large sweet potato, peeled and cut into 2-inch cubes

1/2 can pumpkin ( 15 ounce can)

1 bay leaf

1 teaspoon paprika

Directions:

1. In a large Dutch oven, bring 1 cup of broth to a simmer over medium heat.

2. Add the celery, tomato, and bell pepper and cook for 5 to 7 minutes, or until softened.

3. Add the sweet potato, pumpkin, bay leaf, paprika, and the remaining 2 cups of broth. Cover and cook for 30 minutes, or until the sweet potato and pumpkin are soft.

4.  Discard the bay leaf.

5. Transfer to a heat-safe blender, and pulse until the soup has a batter-like consistency.

6. Serve and enjoy.

We had a few cold days. One night the low was 28. I covered as many plants as I could and brought in everything else. Unfortunately it was a long hard frost which killed many of the plants I could not cover.

I love sweet potato and have plenty of canned pumpkin. A good soup to warm you up!