Harvest Time Pumpkin Soup

Title: HARVEST TIME PUMPKIN SOUP

Categories: Soups, Vegetarian

Yield: 4 servings

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

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 --

3.10/91-0126Origin: Doctor On Board: Niagara's Medical Host

905-937-1907 (1:247/101)

2 Date:

12-04-93 (12:37) Number:

205 From: STEPHEN

CEIDEBURG Refer

: NONE To: JIM BODLE Recvd: NO Subj: Hedgehog

Conf: (6) Cooking --