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.