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