---------- Recipe via Meal-Master (tm) v8.02
  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 (optional)
            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
   ~-- WM v3.10/91-0126 * Origin: Doctor On Board: Niagara’s Medical Host
   905-937-1907  (1:247/101)
   BBS: DomTech OS/2 Date: 12-04-93 (12:37) Number: 205 From: STEPHEN
   CEIDEBURG            Refer#: NONE To: JIM BODLE Recvd: NO Subj: Hedgehog
   Conf: (6) Cooking