SWEET POTATO AND PUMPKIN SOUP
El Charro Cafe Restaurant Recipe
Garlic Puree (makes 1/2 cup):
4 garlic bulbs
1/4 cup water
3 pounds sweet potatoes
1/2 cup butter
1 medium onion, chopped
6 cups vegetable or chicken broth
1 (29 oz.) can pumpkin puree
2 cups canned evaporated milk
1/2 cup brown sugar
1 tablespoon garlic puree
1 cup chopped green chiles (optional)
2 cups frozen kernel corn (white or yellow)
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
TO MAKE GARLIC PUREE: Smash cloves with side of wide knife. (Note: Peels will slip off easily.) Peel garlic heads. Place garlic in blender. Add water. Puree until mixture is consistency of applesauce. To store unused puree, place in tightly sealed glass jar. Refrigerate. Use within 1 week.
TO MAKE THE SOUP: Cook sweet potatoes in oven or boil in water until done. Peel. Reserve.
Melt butter in large pot. Saute onion. Add broth, potatoes, pumpkin puree, milk, sugar and garlic. Bring to a simmer. Heat for 15 minutes. Remove. from heat. Cool. Place in blender. Blend to desired consistency, adding water or milk if needed. Add green chiles and corn.
FOR THE TOPPING: In separate bowl, combine cinnamon and nutmeg. Sprinkle on top. Serves 4-6.