Recipe courtesy of Erica Miller
Episode: In Food Today
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Yield:
6-8 servings
Level:
Easy

Ingredients

Directions

Peel sweet potatoes and puree in machine; strain and add cooked pumpkin and 1 cup heavy cream and bring to a boil in a medium saucepan. Add all spices and thin out to desired consistency with stock. Season with salt and pepper and garnish with chives and roasted chestnuts.;

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