Ingredients

• 2 cups canned pumpkins
• 3 cooked sweet potatoes
• 1 cup heavy cream
• 2 cups vegetable base
• 1/2 teaspoon Nutmeg, Cinnamon, Cardamon
• 1 pinch Cayenne
• 1/4 cup Roasted Chestnuts
• 2 oz. chives
• 2 teaspoon honey

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Instructions

1. 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.;