I have revised this recipe because I had cut back a little on the sugar and spices in the first recipe. I worried that it might be too spicey for some but I think it took away from the flavor of the recipe. Please try this version as I think it is better and more to the way I would prefer it. **All the spices in this recipe are anti-inflammatory so you get a little help with arthritis pain.**

This easy and simple soup makes a great dinner with an arugula salad sprinkled lightly with a good olive oil and shaved parmesan and fresh ground pepper.

Serves 6 people


1 Large Sweet Potato, diced
1 Large White Potato. diced
1 Large Apple, cored and diced
5 Medium-large Carrots, peeled and sliced
1 Small Onion, peeled and diced
1 Can Pure Pumpkin Puree
2 Medium Bay Leaves
2 Tsp. Ground Ginger
2 Tsp. Curry Powder
1/4 Tsp. Nutmeg
1/2 Tsp. Turmeric
1 Tsp. Garam Masala (can be found in spice section of grocery store)
1 Tsp. Salt, pepper to taste

Place in large pot, cover with water and bring to boil. Cook until tender. Do not drain.


1 Cup Chicken Broth
1/2 Cup Whole Milk
1/2 Cup Heavy Cream or Half and Half (if counting calories, use all milk)
2 Tbsp. Brown Sugar

Bring to a boil, then reduce to simmer and cook for 15 minutes.

Remove from heat and remove bay leaves. Using a hand blender, blend until smooth and creamy. Use a blender or food processor if you don’t have a hand blender. Soup will be thick but if you want to thin it out use chicken stock or milk.

Return to pot, place back on heat and simmer for 15 minutes.

Serve with the Arugula Salad on the side and some nice, fresh 12-grain bread. Enjoy while soaking up all the vitamins and beta-carotene!

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