Pumpkin Sweet Potato Chowder
chicken stock, low sodium (42 oz each)
ground nutmeg (fresh, if possible)
sweet potatoes, peeled and cubed into bite size pieces
Melt butter in a large soup pot.
Add onion, saute over medium heat until translucent.
Add garlic, saute for 1 minute or until fragrant.
Add pumpkin, chicken broth, cumin, ginger, cinnamon and nutmeg.
Stir until smooth and well blended.
Bring to a boil, reduce heat to simmer.
Cover and simmer for about 20 minutes or until potatoes are tender.
Add to soup and mix through.