Recipe - Harvest Time Pumpkin Soup

1 small Pie pumpkin; cleaned out
2 Potatoes;
2 Carrots;
1 Onion; finely chopped
2 cl Garlic; crushed
Olive oil;
Fresh parsley; basil; thyme;
chopped
Salt & pepper
4 tablespoon Cream;
2 tablespoon Butter;
2 tablespoon Soy sauce;(optional)
Sour cream;
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip