Here’s a perfect comfort food for a brisk fall day!

Creamy Potato Pumpkin Soup

Ingredients

2 tbsp. butter
1 medium onion, diced
4 garlic cloves, minced
1- 15 oz. can pumpkin
1 lb. little potatoes, halved
5 cups vegetable stock
Salt and pepper to taste
Pinch red pepper flakes
Pinch of nutmeg
1½ tsp. ginger powder
½ cup half and half
Pepitas for garnish

Directions

~In a large pot melt the butter or medium heat and saute the garlic and the onions until translucent. Add the pumpkin, potatoes, and stock.

~Bring up to a simmer, add the red pepper flakes, nutmeg, salt, pepper, and ginger powder and stir well. Let simmer for 15 to 20 minutes or until the potatoes are very soft. Puree with a blender until smooth. Add the cream and return to heat.

~Serve hot and garnish with pepitas and fresh ground black pepper.