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Harvest Time Pumpkin Soup

1 Small Pie pumpkin cleaned out
2 Potatoes
2 Carrots
1 Onion finely chopped
2 Clove garlic crushed
Olive oil
Fresh parsley, basil, thyme chopped
Salt & pepper
4 Tablespoon cream
2 Tablespoon butter
2 Tablespoon soy sauce (optional)
Sour cream
Chives chopped

Cut pumpkin, potatoes and carrots into pieces and steam until tender
Remove peel from pumpkin
Save steaming water
Sauté 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

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Courtesy The Harrowsmith Cookbook Volume Three

Serves 4