Pumpkin-Sweet Potato Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon allspice- or Pumpkin Pie Spice
• 1/2 teaspoon curry powder- mild or hot, to taste
• Dash of sea salt and freshly ground pepper, to taste
• 1 14.5-oz. can pumpkin (or 2 cups fresh, peeled and cubed) or other winter squash
• 1 medium sweet potato, peeled, cubed
• 6 cups chicken broth
• 2-3 tablespoons dry sherry
• 1/2 to 1 cup coconut milk (or plain rice milk), to taste
• Lime zest for garnish

In a heavy soup pot, heat the olive oil over medium heat, and sauté the onion for about 5 minutes until softened. Add in the chopped carrots and celery, and stir in the spices. Lower heat and gently cook for about 10 minutes, being careful not to brown the onions.

Add in the pumpkin, sweet potato and broth, and sherry; stir together. Cover and bring to a slow simmer, cooking the soup for about 25-35 minutes until the vegetables are very tender.

Remove from heat, and puree the soup with an immersion hand blender right in the pot; or puree it batches in a blender or food processor (carefully ladle the soup into a blender not more than half full, cover tightly and puree the soup until it is smooth and creamy; return the puree to soup pot). Taste and adjust the seasonings.

Return the pot to low-medium heat. Stir in the coconut milk and blend till smooth. Warm through for ten minutes.

Recipe from “Gourmet Sensations, Healthy Food Alternatives for Body & Soul” by Cindy Karas

Pumpkin-Sweet Potato Soup

Mom Tilbe's Piecrust

My mom made the most delicious pies and her crust was always so flakey; just like it should be. I have revised her recipe to be more healthy and free from Trans fats. If making a savory pie such as sweet potato or a quiche, try adding a teaspoon of finely chopped rosemary to the flour.

• 4 cups of all purpose flour
• 1 1/2 cups of shortening, (I use “Earth Balance” shortening. You can purchase at any health food store).
• 2 eggs
• milk
• dash of salt

1. Slightly beat eggs in measuring bowl; add enough milk to measure 1 cup.
2. Mix flour & salt and cut in shortening.
3. Add egg mixture and mix to form a ball of dough. Cut in half and separate for top & bottom layers.
4. Roll out dough & form one layer into pie plate.
5. Place filling inside & repeat with remaining layer on top.
6. Bake at 400 degrees for about 45 minutes to an hour. Watch carefully not to burn.

Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Mom Tilbe's Piecrust