Ingredients

Directions

Servings: 4 (about 4 cups)

  1. Bring water/broth to a boil in 3-quart saucepan over high heat.
  2. Add hash brown, brown sugar and pumpkin pie spice and return to a boil.
  3. Reduce heat to medium-low and simmer 2 minutes.
  4. Puree with immersion blender or in 2 batches in a counter-top blender.

Optional garnishes: Chopped candied walnuts or pecans (see recipe), sour cream and chopped chives, crème fraîche and toasted pumpkin seeds.

Seasonal Variations: Curried Sweet Potato Soup: omit brown sugar and pumpkin pie spice, and add: 1/2 tsp. curry powder. Ginger Herbed Sweet Potato Soup: omit brown sugar and pumpkin pie spice, and add: 1/4 tsp. ground ginger and 1/8 tsp. EACH dried rosemary, sage and thyme, crumbled. Also delicious over hot cooked cheese tortellini.