Harvest Time Pumpkin Soup

Ingredients

1 small pie pumpkin, cleaned out 2 each potatoes 2 each carrots 1 each onion, finely chopped 2 cl garlic, crushed 1 olive oil 1 fresh parsley, basil, thyme choppe, d 1 salt & pepper 4 tbsp cream 2 tbsp butter 2 tbsp soy sauce (optional) 1 sour cream 1 chopped chives	Advertisements

Preparation
 
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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(6) Cooking

 

 
Servings:
4

 

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