The sweet potatoes in this comforting soup need nothing more than traditional Southwestern spices and a topping of jalapeños and toasted pepitas (pumpkin seeds).

　　

Ingredients

serves 4

　　1 tablespoon pumpkin seed oil or other vegetable oil

　　1 yellow onion, chopped

　　2 sweet potatoes, peeled, cut into chunks

　　4 cloves garlic, whole

　　6 to 8 cups chicken stock (page 91) or water

　　1 teaspoon dried oregano

　　1 tablespoon chili powder

　　1 cinnamon stick

　　6 whole cloves

　　10 allspice berries

　　Salt

　　2 jalapeño chiles, stemmed, seeded, and julienned, for garnish

　　1/4 cup toasted pepitas, chopped, for garnish

　　1/2 cup crème fraîche or sour cream, for garnish

　　

Step 1

Place a large sauté pan over medium heat and add the oil. Add the onion and sauté for about 10 minutes, until lightly browned. Add the sweet potatoes and garlic and continue cooking for 10 minutes, until they begin to brown.

　　

Step 2

Transfer the contents of the pan to the slow cooker and add the water. Cover and cook on low for about 6 hours, until the sweet potatoes are quite tender when pierced with a fork. Coarsely grind the oregano, chili powder, cinnamon, cloves, and allspice in a coffee mill or using mortar and pestle and add to the soup. Continue cooking for 1 hour. Using a handheld blender, gently purée the soup until smooth. Season to taste with salt.

　　

Step 3

Ladle into bowls and serve hot, topped with a few slices of jalapeño, a sprinkling of toasted pepitas, and a dollop of crème fraîche.

　　Cooks' Note

　　Suggested Beverage: A spicy white wine is in order here, something along the lines of a Cortese, Dry Creek Vineyard’s Chenin Blanc, or a Gewürztraminer.

　　The Gourmet Slow Cooker: Volume II