Ingredients:
- 1 tbsp margarine
- 1 onion, diced
- 2 stalks celery, diced
- 1 cup white wine
- 2 tbsp chopped fresh thyme
- 1 1/2 pounds pumpkin, peeled and chopped
- 3 sweet potatoes, chopped
- 7 cups vegetable broth
Preparation:
In a large soup pot, heat the onions and celery in margarine for about 2 minutes. Reduce heat to low and add wine. Allow to simmer for five minutes.Add remaining ingredients and bring to a simmer. Allow to cook for at least 30 minutes, or until pumpkin and sweet potatoes are soft.
Puree in a food processor or blender, if desired, or, mash to desired consistency.
