I just posted this recipe on the weight watchers thread, but thought someone else might enjoy this also around the holidays.
Pumpkin Sweet Potato Soup (my bung in it recipe)
1 Tablespoon olive oil for saute
1 Large onion, chopped
2 Stalks Celery
2 cloves garlic, minced
1 Tablespoon minced fresh ginger
1 15 oz (or larger) can of pumpkin
2 medium sweet potatoes cut into smallish square cubes
1 Medium Red Pepper, chopped
2 ears of fresh corn
1 Tablespoon of vegetable demiglace or boullion
1 Carton of Rice Milk or Soy Milk (32 ozs)
Additional 12 oz of water as necessary
Salt and Pepper to taste at the end of cooking
Directions:
In a large cast iron pot (if you have one), saute onions in olive oil for a few minutes, then add garlic and ginger and celery, saute for another minute to blend flavors. Add chopped sweet potato, chopped red pepper, and corn which has been sliced off the cob. Mix together and let saute for an additional minute or so. Add canned pumpkin (or fresh if you have it), rice or soy milk, your demi glace or vege boullion. Stir together, add a bit of salt at this time and add the additional water as necessary. Let this cook for about an hour. At that time, use a stick blender (or put in your blender in small batches) to get to the proper consistency. Add salt and pepper to taste.
This soup is really hearty and wonderful and I apologize about the American measurements in advance! I hope you will be able to enjoy it anyway. Soup is never a science like baking, so I believe it will come out delish with any substituions. The rice and/or soy milk make it nice and creamy so you won't miss the double cream very much.