#I love pumpkin. So here is a recipe I came across in an old recipe book and have improvised. The pumpkin melts into a smooth background. As this soup sits, the flavors Will develop, so feel free to make it a few days before serving. It tastes fantastic and is so easy to prepare. Feel free to improvise as well. Who knows, you may end up with a better recipe.#
Sweat the onions in oil and butter in a soup pot over medium low heat for 10 minutes.
Stir and shake the pot a few times to avoid browning. Add pear, pumpkin, celery and potato. Cover and simmer for an additional 10 minutes, stirring occasionally.
Add tomato and broth. Season With salt and pepper. Simmer steadily for about 20 minutes.
Puree with a hand blender (or in a food processor, in batches) and then pass through a sieve for a Silky texture. Return to pot, stir in milk and heat until hot. Taste and adjust seasoning.
If soup is too thick add more milk. Garnish with chopped parsley. Sprinkle Oven-dried Zucchini over soup.