Fall in a Bowl

This is our first week of using our fall menu. It coincided nicely with fall's actual arrival since Sunday's weather was crisp, cool and just what you want from an autumn day. First up, Pumpkin & Sweet Potato Soup.

Pumpkin & Sweet Potato Soup
1 T olive oil
1 onion, chopped
3 stalks celery, chopped
2 cups water
1/2 cup white wine
3 tsp pumpkin pie spice
2 sweet potatoes, peeled and cubed
1 can pumpkin
1/4 cup brown sugar
1 tsp cinnamon
1/2 cup half & half
sour cream

Heat olive oil in a dutch oven and saute onions and celery.
When veggies are soft, add water, white wine and sweet potatoes. Bring to a boil, then reduce to summer until potatoes are soft (about 15-30 minutes).
Blend with immersion blender until mostly smooth.
Add spices and pumpkin.
Bring back to a near boil.
Add half and half and stir until warmed through.
Serve with a dollop of sour cream and cornbread muffins.

This was a hit with the family. Even J, who is not a big fan of soup, thought this was a good one. I've made a southwestern pumpkin soup in the past, but this tasted more like pumpkin or sweet potato pie in a bowl. The 1/4 cup of brown sugar didn't make it too sweet, but it combined nicely with the cinnamon for a good fall flavor.