This is a great recipe I tried from the New American Plate cookbook with a few revisions noted.
1 TBS olive oil
1 medium yellow onion, chopped
2 celery sticks, chopped
2 medium sweet potatoes (approx. 1 lb.), peeled and chopped (ALTERNATIVE: You can pre-bake them instead)
1 can (15 oz) pumpkin
1.5 cups of reduced sodium chicken or vegetable broth
1/8 – 1/4 tsp ground cinammon1/8 – 1/4 tsp curry
ground pepper and salt to taste
OPTIONAL: The recipe calls for adding 3/4 cup of low fat sour cream. I used approx. 1/3 cup. I also think you could leave this out entirely and it would still be good.
*In a large saucepan, heat the olive oil over low heat, add the onion and celery and saute for 5 minutes or until soft and translucent.
*Add the sweet potatoes, pumpkin, broth and spices. Bring to a boil, reduce heat and simmer covered until sweet potatoes are tender – approx 15 minutes (unless you pre-baked them).
*Let cool slightly and add mixture in batches into food processor or VitaMix. Add more broth if necessary for thinning.
*Return to pan and add sour cream. Adjust any seasonings to your liking.