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Butternut/Pumpkin: Harvest Time Pumpkin Soup

Source of Recipe

The Harrowsmith Cookbook, volume three


List of Ingredients

1 small pie pumpkin, cleaned out
2 potatoes
2 carrots
1 onion, finely chopped
2 cloves garlic, crushed
olive oil
fresh parsley, basil, thyme (chopped)
salt and pepper
4 tablespoons cream
2 tablespoons butter
sour cream and chives (garnish)


Recipe

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.