1 small pumpkin, cut into chunks
3 large baking potatoes, cut into
1 large onion, chopped
3 cups chicken stock
2 cups water
1/2 tsp dried rosemary
1/2 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground white pepper

The creamy texture comes from the potatoes and pumpkin, no heavy cream added!


In a heavy 2 quart saucepan combine
pumpkin, potatoes, onion, stock, water, and
rosemary. Cover and simmer for about 30 min
until pumpkin is tender. Let cool, then peel the
skin from the pumpkin and return to broth.
Puree the mixture in batches in a blender or
food processor. Add the cheese, salt, nutmeg
and pepper. Heat through and serve hot. Also
Freezes well.