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Thanks. for sharing this recipe Dr. Stacey Francis! We made it for dinner tonight and it is a winner in my household. I made several changes due to what I had on hand and my family’s food sensitivities. I’ll share my modifications. First, I substituted almond butter for sunflower seed butter and pepitas for sunflower seeds since we avoid sunflower. I used a large shallot in place of the onion. I only had chicken stock so mine was not vegan. I only had 29 ounce cans of tomatoes and tomato puree and since the soup would be pureed, I decided to use a 29 ounce can of tomato puree so I did not have two half cans left over to use. I cut the cumin in half (taste preference) and put more on the table, but no one used it. I used an immersion blender in the hot soup. I packaged the leftovers for the freezer so we will see how it freezes. My kids both said they liked it better than baked sweet potatoes (my go-to way to prepare sweet potatoes.). I will definitely make it again.