Here is the original recipe, I changed it a little.
I made a lot so I could can it, only to find out, after I had it in the water bath canner, that it HAS to be done in a pressure canner! I put them in the freezer after they cooled down. Make sure you leave plenty of room for expansion if you freeze your jars, or they will break the jars! Ask me how I know! LOL
-4 cups vegetable broth, I used one box you can also use chicken broth. Go for the organic, stores like Whole Foods, Central Market and HEB have it for $2! I stock up when I go to one of those stores.
-3 cups water
2 yams or sweet potatoes, peeled and chopped
-3-4 chopped garlic cloves, I used my garlic press
1 T sugar (I used palm)
1 tsp ginger
3 tsp kosher salt
1 tsp tumeric
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cumin
1/4 chopped onion (optional)
heavy whipping cream
Cover and cook on low for 8 hrs (if you don't have that much much time you can cook it on high for one hour to get it started, then turn it to low.
If you have in immersible blender use that (I really want one of these!) I scooped out the chunks and put them in my blender and blended until smooth. Don't put the lid all of the way on the hot liquid, or it might explode, I tilted the middle insert of the lid to let steam escape.
My friend Marie told me that she does not like pumpkin, but after tasting my soup she changed her mind.
I hope you enjoy this much as I do!
Enjoy this cool weather with some soup!