- 1 tablespoon of oil

- 1 tablespoon of minced ginger

- 1 pound pumpkin

- 1 pound sweet potato

- 1 medium-size russet potato

- 6 cups of vegetable stock

- Salt

- Pomegranate Hot Sauce

- Cilantro

1. Heat oil in big dutch oven or soup pot and add onions. cook until tender 5-6 minutes

2. Add minced ginger and cook for 1 minute

3. Add all pumpkin, sweet potato, 1 potato and veg stock and simmer for 45 minutes

4. Immersion blend all items, season to taste and if additional richness is wanted add a tablespoon of butter for glossiess (Added small splash of vinegar, 1/4 teaspoon of cumin, turmeric, 1/2 teaspoon of smoked paprika sweet

5. Put pinch of cayenne powder into soup bowl or dollop of hot sauce.