Pumpkin and Yam Soup


  • 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 crème fraîche or heavy cream, heated to just below boiling
  • Kosher salt and freshly ground black pepper

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.