Creamy Harvest Soup

If there's one thing that screams "Autumn" to me, it's pumpkins. As soon as I see them, I know it's time to start making preserves and cooking up some nice hearty soups to be frozen. So here is my fall season's first hearty soup that is sure to keep me warm throughout the cold season.

What I used:

1 pound sweet potato (washed, peeled and diced)

5 carrots (w, p, d)

1 small pumpkin (w, p, d)

1 green onion

1 litre chicken stock

2 splashes of Keith's IPA

Salt and pepper to taste

How to make it:

In a large, heavy pot, boil the sweet potato, carrots and pumpkin chunks  in water with a pinch of salt until all of them are tender and sweet. This should take about 10-15 minutes Drain and set them aside. Rinse the pot and put it back on the heat, with a fine drizzle of olive oil in the bottom. Finely dice the green onion and add it to he oil. Stir constantly until it is cooked. Add the already cooked vegetables back into the pot, and add the chicken stock on top. Bring all this to a boil, then take it down to a simmer for about 30-45 minutes. Take the pot off the heat, and run the whole soup through a food processor or blender. When serving, finish it with a little bit of cream and a little bit of fresh grated nutmeg. Om nom nom.