Serves:
Lots (I always make a big pot of soup and put some in the fridge, and some in the freezer for later)

Freeze?  Microwave?:
You can freeze the soup once cooked.  I guess it would last for about 3 months (since it contains meat).  I wouldn't try microwaving it to cook it... soups (in my opinion) need to simmer for a while to get the most out of all the flavours.  You could microwave it to reheat it, and you could microwave the potato and Sweet Potato to speed up cooking time I guess.

Ingredients:

2 large Sweet Potatoes
4 Potatoes
1/2 a Medium Onion
2 Cloves Garlic
600 ml Light (Reduced fat) Cream
4 Chicken Drumsticks (or finely chopped Chicken Breast/Thigh)
1 teaspoon ground cumin Seeds
Salt and pepper to taste (I like to use Cracked black pepper, but I LOVE pepper)

Preparation time:
I like to leave soup cooking for about 2-3 hours.... you could reduce this time to about 30 minutes if you needed to though.  If you are reducing the cooking time, cut the potato and pumpkin up smaller (cooks faster), and chop the meats up into small pieces and fry those fully before you make the rest of the soup.  You will not be able to use the full Chicken drumsticks, as these take too long to cook through.  Use Chicken thigh/breast chopped instead, or use the meat from the drumstick which you have chopped.

Method:

1). Take the skin off the Chicken (if it has skin on), and fry these whole in a large soup pot with just a touch of oil.  I leave the chicken drumsticks whole because it is easier to take the meat off when cooked, and the bones add to the stock - however you may chop the chicken now if you wish. 

2). Finely chop the Onion, and chop the potatoes and Sweet Potato into cubes (as if you were making potato salad - bite sized pieces) and add those to the pot.  Add the cumin powder.  Continue frying.

3).  Finely chop the Garlic, and add to the pot when the meat and onion have browned (Garlic cooks quicker than Onion and you don't want to burn it).

4). After a few moments (Don't let the Garlic burn), add approx 4 cups of water (enough to cover the ingredients), and simmer this for around 2 hours.

5).  If you used the whole Chicken drumsticks, fish these out of the soup and (using tongs and a knife) pull the cooked meat from the bone.  You may find the chicken has already fallen off the bone, and you will need to locate the bones within your soup (to avoid nasty surprises later on).  Break/chop this chicken into small pieces and put them back in the soup pot.  Save the bones for further soup making, or throw away.  If you want to avoid this (messy) step, you could place the chicken drumsticks into a Muslin bag you have made, which will keep the bones and meat together, while allowing the whole drumstick to flavour the soup.  This would make it eaiser when it comes time to take the chicken off the bones as they will all be together, and you won't have to worry about bones being left in your soup.  Of course, if you wish you can just use pieces of chicken rather than the whole drumstick.

6). Add the Cream,  Salt and pepper and simmer for about 5 minutes. 

7).  Allow to cool slightly, then puree with a hand held blender or food processor.

When done enjoy a bowl with some nice crusty bread, and then pour  the soup into containers to freeze or leave in the fridge.

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