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Ingredients Edit

Directions Edit

  1. Cut pumpkin, potatoes and carrots into pieces and steam until tender.
  2. Remove peel from pumpkin. Save steaming water.
  3. Sauté onion and garlic in a little olive oil until transparent.
  4. Purée onion, garlic and vegetables in a food processor, adding reserved water. Return the purée to a saucepan and add spices, salt and pepper, cream, butter and soy sauce.
  5. If soup is too thick, thin with a little water, milk or chicken stock.
  6. Heat but do not boil.
  7. Garnish with a dollop of sour cream and chives.
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