Pumpkin And Sweet Potato Soup
|Pumpkin||2 Cup (32 tbs)|
|Chopped onion||1 Large|
|Garlic cloves||3 , sliced|
|Chicken stock||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Rose wine||1⁄2 Cup (8 tbs)|
|15% fat cream||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
Peel the sweet potatoes, the carrots and the pumpkin, and sliced into large cubes.
Fry the onion in a pot with some olive oil until it gets yellow.
Add the garlic and the celery root, and keep frying for a 1 minute.
Add the carrots, the sweet potatoes and the pumpkin, and keep stirring for 3 minutes.
Add some fresh thyme, the chicken stock, and the wine, Just enough to cover the Vegetables, and bring to a boil.
Low the fire to medium hit, and cook for 40 minutes until the vegetables are soft.
Remove the pot from the fire, fish out the thyme, and blend with a hand blender until you get smooth cream.
Return the pot to the stove, add the cream, the nutmeg, and salt and pepper to taste.
Cook for 5 more minutes.
Serve hot and garnish with some fresh thyme a few drops of olive oil and a splash of pepper and nutmeg.
Serving size: Complete recipe
Calories 1639 Calories from Fat 342
% Daily Value*
Total Fat 39 g59.6%
Saturated Fat 7 g34.8%
Trans Fat 0 g
Cholesterol 14.4 mg4.8%
Sodium 1660.6 mg69.2%
Total Carbohydrates 293 g97.5%
Dietary Fiber 25.8 g103%
Sugars 70.2 g
Protein 29 g58.6%
Vitamin A 1606.6% Vitamin C 157.8%
Calcium 46% Iron 50.6%
*Based on a 2000 Calorie diet