Harvest Time Pumkpin Soup
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 Tbsp. cream
2 Tbsp. butter
2 Tbsp. soy sauce, (optional)
sour cream
chives, chopped
Cooking Instructions
Cut pumpkin, potatoes and carrots into pieces; 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 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)