SANTA FE SWEET POTATO SOUP

1 tablespoon pumpkin seed oil or other vegetable oil
1 yellow onion, chopped
2 sweet potatoes , peeled, cut into chunks
4 cloves garlic, whole
6 to 8 cups chicken stock or water
1 teaspoon dried oregano
1 tablespoon chili powder
1 cinnamon stick
6 whole cloves
10 allspice berries
Salt
2 jalapeño chiles, stemmed, seeded, and julienned, for garnish
1/4 cup toasted pepitas, chopped, for garnish
1/2 cup crème fraîche or sour cream, for garnish


METHOD
Place a large sauté pan over medium heat and add the oil. Add the onion and sauté for about 10 minutes, until lightly browned. Add the sweet potatoes and garlic and continue cooking for 10 minutes, until they begin to brown.

Transfer the contents of the pan to the slow cooker and add the water. Cover and cook on low for about 6 hours, until the sweet potatoes are quite tender when pierced with a fork. Coarsely grind the oregano, chili powder, cinnamon, cloves, and allspice in a coffee mill or using mortar and pestle and add to the soup. Continue cooking for 1 hour. Using a handheld blender, gently purée the soup until smooth. Season to taste with salt.

Ladle into bowls and serve hot, topped with a few slices of jalapeño, a sprinkling of toasted pepitas, and a dollop of crème fraîche.

Great for Thanksgiving or Christmas. Happy holiday cooking to all!

Serves: 4