3 Guys and a Stove’s Curried Pumpkin and Sweet Potato Soup

1- 2 tsp canola oil
1 clove garlic, minced
1 tsp dried basil
1/2 tsp dreid oregano
1 cup finely chopped red onion
2½ cups vegetable stock (can be store bought, preferably no MSG)
1 large sweet potato, peeled and chopped
2 cups pumpkin puree (not to be confused with pumpkin pie puree)
½ tsp curry powder
1 tsp honey
½ tsp ground ginger
6 oz – 35% cream
6 stems of Cilantro for garnish

Heat a heavy skillet to med-high; add oil, onion and garlic, basil, oregano, curry and sauté until the onion becomes transparent; set aside. In a separate large saucepan, add the stock, sweet potato, pumpkin, honey and ginger. Cover and simmer until the sweet potato is tender. Combine the onion mixture with the sweet potato stock ingredients. Remove from heat and blend with a hand blender or in a food processor until smooth.* Put the large saucepan back on the burner, turn heat up to high, add the cream and bring to a good boil. Ladle the soup into 6 bowls and garnish each bowl with cilantro.

Serves 6

* The soup at this point can be stored in the refrigerator for 2- 4 days until ready to finish and serve.

Recipes by Chef:

• Jeff Suddaby