1 sm Pie pumpkin, cleaned out
2 ea Potatoes
2 ea Carrots
1 ea 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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Conf: (6) Cooking
