Categories: pumpkin, soup, vegetarian

Ingredients

• 6 cups water (more if necessary)
• 4 cups pumpkin, peeled and cubed
• 2 potatoes, peeled and cubed
• 2 carrots, large thinly sliced
• 2 onions, thinly sliced
• 2 garlic cloves, minced
• pinch tarragon
• salt and pepper to taste
• 1 quart milk
• 1/3 cup vegetable oil
• 1/2 cup parsley, finely chopped

Directions

1. Pour the 6 cups of water into a large pot. Add the pumpkin with the potatoes and the carrot and bring to a boil.

2. Add the onion, minced garlic, tarragon, salt, and pepper and continue boiling for about 20 minutes.

3. Reduce heat and simmer for another 20 minutes.

4. Blend the soup in a blender and then pour it back into the pot. Add the milk and the oil, stirring well, and over low heat bring the soup to a boil again.

5. Simmer for about 10 minutes and serve immediately in well0heated soup bowls, garnishing each with a pinch of parsley.

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