SWEET POTATO AND PUMPKIN SOUP

• 1 small pie pumpkin, de-seeded and baked
• 1 large apple
• 2 pounds sweet potatoes, baked until soft
• 1 tablespoon honey
• 32 ounces (about 2 cans) vegetable broth
• 1 tablespoon maple syrup
• ½ mildly hot pepper (you be the gauge of how hot you want it)
• 5-6 chunks of crystallized ginger
• 1 ½ teaspoons salt
• 2-3 cloves roasted garlic
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground curry
• 1 teaspoon vanilla
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon ground sage

Blend everything in a food processor until soupy.

Pour into a soup pan and heat on stovetop. Eat!