- In a small skillet over medium-high heat, brown the kasha, pumpkin seeds and sesame seeds in the oil. Season with salt and pepper and set aside.
- In a large pot over medium heat, soften the onion and garlic in the butter. Add the sweet potatoes and cook for 2 minutes. Add the broth and bring to a boil. Cover and simmer for 20 minutes or until the sweet potatoes are tender.
- In a blender, purée the soup until smooth. Season with salt and pepper. When ready to serve, top with the kasha and seeds.