Spicy Chipotle Sweet Potato Soup Recipe

1 large yellow onion chopped (approx. 2 cups)
6 cups cubed and peeled sweet potatoes
6 cups chicken broth- unsalted
1 chipotle pepper in adobo, chopped and seeded
5 cloves garlic
2Tbsp butter- unsalted
2 Tbsp chopped fresh oregano
1 Tbsp all-purpose flour
2 Tbsp. adobo sauce
1 tsp. of zest of orange
3/4 tsp. kosher salt
1/2 tsp. cinnamon
1/2 cup sour cream (or creme fraiche)
2 Tbsp water
1/2 cup toasted pumpkin seeds

• Melt butter in Dutch oven over high heat. Add the onion and sauce 3 mins until lightly browned. Reduce heat to medium, stirring occasionally until onion is translucent (about 4 mins). Stir in garlic and oregano and sauté for 2 minutes.
• Whisk flour and 1/4 cup of the broth and add sweet potatoes, chipotle, adobo, orange zest, salt, cinnamon and remaining broth to the onion mixture. Bring to boil over high heat. Reduce heat to medium and cover and simmer. Stir occasionally until sweet potatoes are tender- about 15 minutes. Remove from heat and allow to cool for 10 minutes.
• Transfer the mixture into batches to a blender. If you can, remove center of blender lid to allow the hot steam to release. Cover opening with a clean towel and blend until smooth and return to pot.
• Whisk the sour cream (or the creme fraiche) with the water. Add more water if necessary so the mixture is thin enough to drizzle. Serve soup in bowls, add drizzle and toasted pumpkin seeds. ENJOY!

Per serving- 255 calories ,13 g fat (6g saturated), 20 mg cholesterol, 4 g fiber