This soup I found on the site of Martha Stewart, But I changed it a little bit lazy and dietetic version more, He served the first dish at Christmas dinner. Serve with herbs to start letting Ghat oven 10 Minutes before submitting soup.

Materials to- 6 Packet

2 Medium potatoes, diced
Pumpkin piece of medium to large (Depending on the amount of soup) Diced
3 Cups chicken broth
2 Cups water
25 G’ Butter
1 Onion cut into small cubes
2 Cloves garlic, crushed
Salt and pepper
A pinch of thyme (dry)
2 Fresh sage leaves or a pinch of dried sage
1/4 Package cooking cream 15% (Or 10% Guards more)

Preparation

Melt the butter in a pot high polish, Fry the onion, Add the garlic and a teaspoon of salt and stir about- 5 Minutes until transparent onion.
Add the diced pumpkin and sweet potato, The chicken soup, And spices and bring to a boil. Add 2 Glasses of water or more (Or less) As necessary so that the soup will be too thin and cook for- 10 Minutes until soft, sweet potato and pumpkin.

Turn off the heat and let cool about- 5 Minute and then pulverized with a rod of electric crushing soups.
Add the cream and stir into the soup to accreditation. (Thin soup add a little more, but not every cream that dominates the taste).
Fix seasoning salt and pepper to taste.

Pour plate slices of baguette smeared with the addition of herbs. You can add Parmesan shavings. Celebration palate.
The soup gets better after a day or even more.

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