pumpkin soup

halloween has just gone by and all of you must be left with a lot of pumpkins! here is a lovely soup to warm the cockles of your heart this winter!

1 pumpkin
1 tsp dried rosemary
1 tsp paprika
1 cup chopped onions
1/2 cup of butter
3 garlic cloves, minced
1 cup fresh cream
4 cups of reserved liquid
4 or 5 veggie bouillon cubes, according to taste
salt and pepper to taste

1. Chop the pumpkin into cubes, place in a soup kettle, add enough salted water to just cover. Boil until tender. Use a slotted spoon to remove the cubes and place in a mixing bowl for now. Carefully measure out 4 cups of the liquid and set aside.

2. Melt the butter in the soup kettle, then saute the chopped onion and garlic until tender, about five minutes.

3. Add the reserved liquid, cooked pumpkin, paprika, bouillon cubes, and rosemary to the kettle and bring to a boil, stirring continually. Once the soup begins to boil, turn down the heat to low and cook for another 15 minutes.

4. Remove the soup from the heat, and bring to room temperature. Once it has cooled sufficiently, puree.

5. Return the cooled puree to the kettle, stirring in one cup of cream. Add salt and pepper to taste. Place in refrigerator until thoroughly chilled.

This soup can also be served hot by returning it to the kettle and reheating. Care should be taken to stir constantly and avoid bringing it to a boil.