Harvest Time Pumpkin Soup

Harvest Time Pumpkin Soup
     Yield: 4 servings
 
      1 sm Pie pumpkin; cleaned out                 – chopped
      2    Potatoes;                                Salt & pepper
      2    Carrots;                            4 tb Cream;
      1    Onion; finely chopped               2 tb Butter;
      2 cl Garlic; crushed                     2 tb Soy sauce;(optional)
           Olive oil;                               Sour cream;
           Fresh parsley; basil; thyme;             Chives; chopped
 
  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