Pumpkin and Yam Soup with Spiced Creme Fraiche

• 1/2 cup Creme Fraiche
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1 1/2 pounds yams (about 3 medium), peeled and cut into 1 1/2-inch cubes
• 1 3/4 pounds peeled pumpkin, cut into 1 1/2-inch cubes
• 8 cups Chicken Stock or low-salt canned chicken broth, plus an extra 2 cups, if needed
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1 1/2 cups creme fraiche or heavy cream, heated to just below boiling
• Kosher salt and freshly ground black pepper

1. For the spiced creme fraiche:
2. Combine the creme fraiche, cloves, ginger, and cinnamon in a small bowl, beat until the mixture forms stiff peaks, and reserve.
3. For the soup:
4. In the pot, the stock should cover the vegetables by about 1 1/2 inches.
5. Yams thicken the soup (pumpkin alone wouldnt do it) and no other thickener is needed.
6. Place the yams and pumpkin in a large pot over medium-high heat, cover with 8 cups of the chicken stock, and bring to a boil.
7. Reduce the heat to medium, cover, and simmer until tender, about 45 minutes.
8. Pour the cooked vegetables and stock into a food processor or blender and puree until it has the consistency of heavy cream.
9. Strain through a fine strainer and return to the saucepan.
10. Add the spices, heated creme fraiche, and additional stock if needed to thin.
11. Season with salt and pepper and serve immediately, garnished with a dollop of spiced creme fraiche.
12. Variations:
13. Make with all yams and no pumpkin or all or part butternut squash.
14. Delete the creme fraiche for a less rich soup.

fraiche, ground cloves, ground ginger, ground cinnamon, yams, pumpkin, chicken, ground cinnamon, nutmeg, creme fraiche, kosher salt

Taken from www.cookstr.com/recipes/pumpkin-and-yam-soup-with-spiced-cregraveme-fraicircche (may not work)