For this one, quantities are variable, it's the ratios and the consistency that matter....

You will need a pumpkin, some sweet potatoes, *good* chicken broth, sour cream, chives or green onion, and sea salt

Set your oven to 375.

Cut open the pumpkin.  Scrape out seeds, cut into large chunks and place, cut-sides-down in a baking dish (or two, depending on the size).  Add a quarter of an inch of water to the dish and put it in the oven.

At the same time, wash and poke several sweet potatoes, and bake them right on the rack in the oven with the dishes of pumpkin.

Bake the pumpkin until it is fork-tender and the sweet potatoes until quite soft to the touch.

Use a spoon to scrape the pumpkin flesh and the sweet potatoes from their skins.  Mash with a fork or puree in a food processor equal parts of mashed pumpkin and sweet potato.  Thin the mix with chicken broth until it is soup consistency (personal preference here, but thicker than tomato soup - think split pea).  Salt to taste, heat and serve in deep bowls.  Top each bowl with a *big* dollop of sour cream (or plain yogurt) and a sprinkling of fresh chopped chives or green onion.

Believe me, this is one of our family's favorite soups.  We tried using only pumpkin, but using half sweet potatoes makes it much sweeter and richer.  It's one of the few soups my non-soup-eating daughter will ask for seconds of.