First, preheat the oven to 450, then wash, peel, and dice 2 large sweet potatoes.
Toss the diced sweet potatoes with 1/8 cup olive oil and a ½ teaspoon salt and place on an oil sprayed pan.
Bake on the second to top shelf until nicely roasted, about 30 minutes.
In a pot melt the 3 tablespoons of butter at medium heat – because we used a hand blender to puree the soup we used our largest pot so that the soup wouldn’t spatter out. Add the roasted sweet potatoes and diced celery along with ½ teaspoon black pepper and ½ teaspoon onion powder and cook for about five minutes until the celery is tender.
Then add 2 ¼ cups of vegetable broth, ½ cup water, and ½ cup pure pumpkin and cook over medium heat until it begins to boil.
Then add ½ cup heavy whipping cream and ¼ cup milk. Turn the stove down to low heat, and use the hand blender to puree the soup.
Next add 1 ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon all spice, ½ teaspoon black pepper, 2 teaspoons maple syrup, and 2 tablespoon brown sugar.
Blend all of the ingredients one more time to ensure a perfect puree and cook until the soup is completely heated.
Enjoy with a drizzle of cream and a sprinkling of pepper on top!
*The longer you let the soup simmer the thicker it will become. We found this out while we were waiting for our havarti and sharp cheddar grilled cheese sandwiches to cook. If this does happen to your soup all you have to do is add a little extra cream – or to be healthier you could add more vegetable broth.