Great soup for fall! Almost a subtle take on pumpkin pie – this combines the deep flavor of yams with the lighter vegetable taste of pumpkin. It has a burnished orange color, and the addition of the creme fraiche adds just the right touch of tanginess.
Makes 3 quarts, or 12 servings
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. Reduce the heat to medium, cover, and simmer until tender, about 45 minutes.
Pour the cooked vegetables and stock into a food processor or blender and puree until it has the consistency of heavy cream. Strain through a fine strainer and return to the saucepan. Add the spices, heated créme fraiche, and additional stock if needed to thin. Season with salt and pepper and serve immediately, garnished with a dollop of spiced crème fraîche.