Sweet Potato Soup w/ Pepitas

headnote:

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

olive oil

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.