Pumpkin And Sweet Potato Soup Recipe Video
Creamy orange (color) soup, made with Sweet Potatoes pumpkin and carrots; Wonderful dish for the holidays.
Summary
Difficulty LevelMediumHealth IndexHealthy
Ingredients
| Sweet potatoes | 2 | |
| Pumpkin | 2 Cup (32 tbs) | |
| Carrots | 2 | |
| Celery root | 1 | |
| Chopped onion | 1 Large | |
| Garlic cloves | 3 , sliced | |
| Chicken stock | 2 Cup (32 tbs) (Adjust Quantity As Needed) | |
| Thyme | 1 Teaspoon | |
| Rose wine | 1⁄2 Cup (8 tbs) | |
| 15% fat cream | 1⁄2 Cup (8 tbs) | |
| Nutmeg | 1⁄2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Olive oil | 2 Tablespoon |
Nutrition Facts
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
Directions
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.
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.
Editors Review
Do you love having soups? Then this is the perfect video for you as it demonstrates quick and delicious pumpkin and potato soup. The soup is not only delicious, but also nutritious and easy. So just don’t miss it.Chef
