Cream of Pumpkin Soup

This was the soup that was served to me on my first day in Portugal in the mission home. I had never had a soup like it. Its color made me think it was some sort of cheesy soup, but it's not. We were all really surprised when we learned it was Pumpkin Soup. They're not just for Jack-O-Lanterns and pies anymore.

CREAM OF PUMPKIN SOUP

Ingredients:
4 T butter, not margarine
1 small onion, or 1/2 to 3/4 cups chopped
1 or 2 cloves of garlic, chopped
2 potatoes, peeled and chopped
2-3 cups of carrots, baby carrots work fine
4-5 cups of pumpkin, seeded, peeled and chopped
5 1/2 cups of water
3 cubes chicken bullion
salt and pepper to taste
1 half pint heavy whipping cream

Start by sauteeing the onion and garlic in the butter in a fairly large pot until the onion it soft and translucent. While sauteeing the onion and garlic, add the chopped pumpkin and cover, stirring occasionally, over medium to medium-high heat for about 10 minutes. Next add the water, potatoes, carrots, chicken bullion, and some salt and pepper. Bring to a boil and let cook until the vegetables can be stabbed easily with a fork, usually 25-30 minutes. Next, blend the soup. I recommend using a hand blender (not a hand mixer), usually referred to as the magic wand in our house. If you don't have one, you can transfer the soup to a traditional blender, but this can get messy. Once the soup is completely smooth, add the cream, simmer for an additional 10 minutes, and enjoy with a big piece of homemade bread.