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Pumpkin and sweet potato soup
2 medium pie pumpkins (about 10 pounds)
1 large orange sweet potato (yam), peeled and cut in 1-inch chunks
1/2 cup unsalted butter
2 medium onions, diced into 1/2-inch pieces
2 cloves garlic, finely chopped
1 cup white wine
2 tablespoons maple syrup
Salt

Preheat oven to 375 degrees. Cut the pumpkins in half, scoop out the seeds, and roast cut-side down on a greased baking sheet until completely tender; let cool and then scoop out flesh into a bowl. In a large heavy-bottomed pot, sweat onions and garlic in the butter over medium-low heat until the onions are soft and translucent; add the white wine and bring to a simmer. After 10 minutes of simmering, add the sweet potatoes and enough water to just cover; bring to a boil and then reduce heat to simmer until the sweet potatoes are very soft. Add the reserved pumpkin and enough additional water to cover by about an inch; bring to a simmer and add the maple syrup; remove from heat and puree with a stick blender, in a food processor or in a blender, in batches if necessary. Correct the consistency by whisking in additional water, then season with salt to taste.