Title: Harvest Time Pumpkin Soup
Categories: Soup Vegetarian
Yield: 4 Servings

1	sm	Pie pumpkin, cleaned out
2		Potatoes
2		Carrots
1		Onion, finely chopped
2	cl	Garlic, crushed
		Olive oil
		Fresh parsley, basil, thyme chopped
		Salt & pepper
4	tb	Cream
2	tb	Butter
2	tb	Soy sauce (optional)
		Sour cream
		Chopped chives

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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