Harvest time pumpkin soup

4 servings

Ingredients

Quantity Ingredient
1 small Pie pumpkin; cleaned out
2 Potatoes;
2 Carrots;
1 Onion; finely chopped
2 cloves Garlic; crushed
Olive oil;
Fresh parsley; basil; thyme; chopped
Salt & pepper
4 tablespoons Cream;
2 tablespoons Butter;
2 tablespoons Soy sauce;(optional)
Sour cream;
Chives; chopped

Directions

Cut pumpkin, potatoes and carrots into pieces and steam until tender.

Remove peel from pumpkin. Save steaming water. Saute onion and garlic in a little olive oil until transparent. Puree onion, garlic and vegetables in a food processor, adding reserved water. Return the puree to a saucepan and add spices, salt and pepper, cream, butter and soy sauce. If soup is too thick, thin with a little water, milk or chicken stock. Heat but do not boil. Garnish with a dollop of sour cream and chives.

Source: The Harrowsmith Cookbook, Volume Three

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