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Description
In a large pot, saute the onion in the oil; add the garlic and pumpkin and
potato.
Pour the vegetable broth over and cook until all the ingredients are
soft.
Remove from the heat and transfer to a blender or a food processor.
Puree. Add the mustard salt and pepper and blend until smooth.
I would suggest that you taste it now.
We find that it is so lovely at this
stage that we would not want to add any kind of cream. This has become one
of our very favorite soups. I must thank my German friend Tanja for this
wonderful recipe.
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