Kamote Soup

In a stock pot, saute garlic, white onion, celery, carrots, and thyme until aromatic. Season with salt and white pepper.

Add the squash, potato and diced sweet potato. Stir and let it cook for about five minutes. Add the chicken cube and water then boil for ten minutes. Lower heat and simmer until the squash and kamote is soft.

Using a food blender or food precessor, blend the kamote mixture until smooth then return to the stock pot.

Boil for another five minutes before adding the all purpose cream. Adjust seasoning then simmer for another five minutes.

In a bowl, soak the shredded kamote in water with salt for ten minutes. Drain water and squeeze out excess water. Spread in a baking pan then air dry for five minutes. Fry until crispy. Set aside.

Pour the warm soup in a bowl then garnish with pumkin seeds and fried kamote. Serve immediately.