Instructions: Peel and slice pumpkin and potato. Pour in a saucepan with water and salt. Simmer until tender. Puree these vegetables and their liquid in a blender or food processor (you may have to do this in batches). Place mixture back in saucepan. Stir in the heavy cream. Reserve.

In large frying pan or wok, saute the sorrel, spinach, lettuce and leek in the butter until the leek is transparent. Do not brown. Stir sauteed vegetables into pumpkin mixture along with rice and peas. Simmer for 10 minutes. Serve hot, sprinkled with the minced parsley.

This recipe yields 8 servings.

Comments:
This recipe for pumpkin soup takes us away from the traditionally sweet soups and delivers a hearty taste.

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