Ingredients 1 cup sweet potato, cut into ¾ inch pieces 3 cups pumpkin, cut into ¾ inch pieces 1 cup carrots, chopped into ¾ inch pieces 3 cups chopped onion 1 whole Bay leaf 1 tsp minced ginger 3 tbsp. olive oil 1 & 1/2 tsp sea salt 1/4 tsp ground black pepper 3 1/2 cups water or stock Urfa chili Crème fraiche (optional) 1/8 tsp ground nutmeg
In a large pot over medium heat, warm the 3 tbsp. of olive oil. Add the onion, pumpkin, carrots, and sweet potato, stirring occasionally for 10 minutes. Add the chopped ginger and sauté for additional 5 minutes. Add spices;bay leaf, nutmeg, salt and water, or stock and bring to a boil. Reduce the heat and cook for 15 minutes until vegetables are slightly soft. Remove the bay leaf. Pour contents into a blender and pure until desired consistency. Add black pepper.
SprinkleUrfa chilion top and drizzle with olive oil. You can also add Crème fraiche for extra richness.