Sweet Potato Soup w/ Pepitas
1 ½ cups sweet potato, peeled and diced
3 ½ cups chicken or vegetable broth
½ cup Helen’s Rustic Original Salsa
1 teaspoon brown sugar
1 teaspoon salt
Pepitas, roasted and salted
loaf of crusty bread
In small saucepan, combine sweet potatoes, broth, salsa, brown sugar & salt.
Cook for about 20 minutes over medium heat until potatoes are tender. Using an immersion blender, or blender, puree the mixture. Ladle into bowls and garnish with a drizzle of olive oil and Pepitas. Serve with a crusty bread.