Ingredients
- 1 pound carrots (peeled and cut into 1/2-inch rounds)
- 1 pound sweet potatoes (peeled and cut into 1 1/2-inch pieces)
- 1 chopped (8 ounce) yellow onion
- 3 tablespoons butter
- 6 cups chicken broth (or veggie)
- 1 minced (2 ounce) celery stalk
- 1 can (15 ounce) pureed pumpkin
- Salt and pepper
How to Make
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Step 1: Sweat onions and celery in butter. Add stock.
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Step 2: Cook carrots and sweet potatoes in stock for 30 minutes or until very tender. Mash blend if you like smoother.
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Step 3: Add canned pumpkin. Cook 10 minutes more may need to add a little water to your right consistency.
We hope you enjoy this recipe!
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