Creamy Sweet Potato Pumpkin Soup is perhaps the perfect fall and winter night dinner. So very simple to cook with little prep time.
Heat oil in large pot over medium-high heat.
Add onion and sauté for 3 minutes.
Add ginger, cinnamon, cumin, nutmeg, and garlic and cook for 1 minute.
Stir in the sweet potato, butternut squash and thyme. Cook for abut 2 minutes. Add broth and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, or until the sweet potato is soft, stirring constantly.
Place all the contents into a blender minus bayleaf and blend until creamy. Stir in the milk until heated through. Reserve some for topping.
Ladle into bowls and top with fresh herbs and toast. Enjoy!