Sweet Potato Stew with Smoked Salmon

Ingredients:

8oz Alaska Smokehouse Smoked Salmon, skin removed, drained, and flaked

1 sweet potato, peeled and coarsely chopped

1/2 cup pumpkin, peeled and coarsely chopped

3 medium Yukon or red potatoes

1 onion, chopped

Olive oil, as needed

2 tablespoons cream

ground nutmeg, to taste

Salt & Pepper to taste

Fresh parsley, roughly chopped, for garnish

Procedure:

In a large saucepot, heat olive oil over medium heat, then add onion and cook for 10 minutes.

Add in the sweet potato and pumpkin, then just enough water to cover the vegetables and increase the heat to high and cover.

Cook for about 30 minutes or until the vegetables are very soft.

Remove from heat, then using a stick blender puree the vegetables and water to make the soup base.  You can use a regular blender but be careful of the lid as blending hot liquids can cause the lid to pop off and spray hot liquid out of the blender.

Return the pot the stove, add salmon, then cover and keep warm.

Peel the potatoes, then set a steamer basket over a second pot full of water.

Turn the heat to high for the pot of water and add the potatoes and cook on high until the potatoes are soft, roughly 15-20 minutes.  Alternatively, you can microwave them for 5-10 minutes.

Once soft, transfer the potatoes to a bowl and roughly mash them.

Add potato to the soup base and gently stir.

Pour into bowls, drizzle with cream, and garnish with nutmeg, salt, pepper, and a few parsley leaves.