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Pumpkin Soup, South African (D/P, KLP, TNT)
Source: Adapted from Nicole's South African recipe
Serves: 12

2 lb. pumpkin (or cheat and use about 1-1/2 lbs pumpkin in can. DON'T use pumpkin pie filling!)
1/2 lb. potatoes
1 large or 2 small onions
4 tablespoons margarine (1/2 stick)
1 qt. milk or pareve milk substitute
3 leeks
2 pints hot chicken flavored or vegetable pareve stock
1 cup cream or non-dairy creamer
2 tablespoons minced parsley
2 tablespoons minced dill

Bake pumpkin in oven or microwave until soft enough to cut. Peel and cut pumpkin into 1" cubes. Cut potatoes into 1" cubes. If using canned pumpkin, just start with potatoes.

Simmer potatoes and pumpkin in hot stock until very soft.

Chop onion. Julienne the white part of the leeks only in very thin shred. Melt butter substitute in large fry pan and sauté onion and leeks until they almost "melt" (disintegrate) Keep it on a low light and do not allow it to brown. Mixture needs to be very soft and translucent.

When potatoes, pumpkin are soft, add onion mix and simmer for 5 minutes. Add the canned pumpkin at this time.

Divide into batches and puree in blender or food processor. May be made in advance to this point and refrigerated. Before serving, reheat and thin with additional broth or water if necessary, and add milk and cream. Heat just to warm; don't boil!. Sprinkle with dill and parsley before serving.

Butternut squash is delicious this way, also. Other garnishes can include toasted pumpkin seed, red pepper puree swirled in center or a drop of cream swirled. Soup should be texture and thickness of a good vichyssoise.

Poster's Notes:
This is the best! Sometimes, we serve it in little hollowed out pie pumpkins, other times, we hollow out a large pumpkin, big enough to put a bowl in and use it for a soup tureen. Makes a fabulous centerpiece.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A