Name: Pumpkin and Sweet Potato Soup with Sweet Potato Knaidlach
Yield: Yield: about 8 Servings
Cuisine: United States
Ingredients: 2 tablespoons sautéed onions (reserved from preparing the soup); 1 large sweet potato (about1 pound); Salt and freshly ground black pepper; Nutmeg, preferably freshly grated; 1 large egg, beaten; pomegranate seeds or minced red onion; 1½ pounds sweet pumpkin or butternut, kabocha, hubbard, or other sweet winter squash, halved and peeled, seeds and strings discarded, flesh cut into1-inch pieces; 1 large sweet potato (about1 pound), peeled and cut into 1-inch pieces; 7 to 8 cups chicken broth, preferably homemade; or good-quality, low-sodium purchased; 3 tablespoons mild olive or canola oil; ½ to ¾ cup matzoh meal; 2½ cups chopped onion

Preparation info

Yield: about
8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Let the sky rain potatoes,” Shakespeare’s Falstaff cries out in quest of aphrodisiac aids. The old lecher was calling for sweet potatoes, the more common and accepted potato of the time (the word “potato” did not refer to the white tuber until around 1775, according to the Oxford English Dictionary).

To the Jews around the globe who readily embraced the sweet potato and the other imports from the New World, pumpkins and squashes, the rapidly growing vegetables evoked not a