Peter's Cream of Pumpkin Soup

Directions

In a large saucepan, heat the oil over a low fire.

Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf.

Reduce the heat, cover, and let cook gently for 8 minutes.

Stir occasionally to keep the vegetables from browning.

Add the broth and the pumpkin, if using canned; bring to a boil, reduce heat, and simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned pumpkin).

Purée mixture in batches in a blender.

Pour puréed soup through a fine strainer back into saucepan and return to boil.

If it seems too thick, thin with a little hot broth or water.

Pour back into the blender and add the cottage cheese and powdered milk.

Blend 20 seconds. taste for seasoning.

Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each.

Serve immediately with pumpkin seeds if needed.