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Pumpkin and Sweet Potato Soup




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original Recipe By Jolinda Hackett


List of Ingredients




1 Tbls vegan 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 gf vegetable broth

Recipe



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 immersion blender, if desired, or, mash to desired consistency.