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 (page 91) or water
• 1 teaspoon dried oregano
• 1 tablespoon chili powder
• 1 cinnamon stick
• 6 whole cloves
• 10 allspice berries
• Salt
• 2 jalapeno chiles, stemmed, seeded, and julienned, for garnish
• 1/4 cup toasted pepitas, chopped, for garnish
• 1/2 cup creme fraiche or sour cream, for garnish

1. Place a large saute pan over medium heat and add the oil.
2. Add the onion and saute for about 10 minutes, until lightly browned.
3. Add the sweet potatoes and garlic and continue cooking for 10 minutes, until they begin to brown.
4. Transfer the contents of the pan to the slow cooker and add the water.
5. Cover and cook on low for about 6 hours, until the sweet potatoes are quite tender when pierced with a fork.
6. Coarsely grind the oregano, chili powder, cinnamon, cloves, and allspice in a coffee mill or using mortar and pestle and add to the soup.
7. Continue cooking for 1 hour.
8. Using a handheld blender, gently puree the soup until smooth.
9. Season to taste with salt.
10. Ladle into bowls and serve hot, topped with a few slices of jalapeno, a sprinkling of toasted pepitas, and a dollop of creme fraiche.

pumpkin seed oil, yellow onion, sweet potatoes, garlic, chicken stock, oregano, chili powder, cinnamon, cloves, berries, salt, jalapeno chiles, creme fraiche

Taken from www.epicurious.com/recipes/food/views/santa-fe-sweet-potato-soup-380223 (may not work)