1. Heat large saucepot over medium heat until hot; add olive oil, onion, carrot and celery; cook 5 minutes, stirring occasionally or until vegetables begin to soften. Add garlic; cook 1 minute, stirring occasionally. Add Brussels sprouts, potato and thyme; cook 5 minutes, stirring occasionally.

2. Stir wine into vegetable mixture; stir in stock and cream. Heat to a boil; reduce heat to low and simmer 15 minutes or until potatoes are tender, stirring occasionally. Stir in sherry, salt, pepper and nutmeg. With blender or stick blender, purée soup until smooth. Makes about 6 cups.

3. Serve soup drizzled with pumpkin seed oil garnished with Brussels sprouts crisps and pepitas, if desired.

Chef Tip: To make Brussels sprouts crisps: In a large skillet, heat ¼ cup pumpkin seed oil over medium-high heat. Add 1 cup thinly sliced Brussels sprouts and ¼ teaspoon kosher salt; cook 3 minutes or until crisp-tender, stirring occasionally. Makes about ½ cup.

• 14 g Fat
• 7 g Saturated Fat
• 34 g Cholesterol
• 470 mg Sodium
• 12 g Carbohydrates
• 2 g Fiber
• 4 g Sugars
• 0 g Added Sugars
• 3 g Protein