Joyce’s Pumpkin Soup (Pepper Squash Soup)

3 tsp butter

2 large onions chopped

2 cloves of Garlic, minced

2 potatoes, peeled and cut up

2 1/2 – 3 cups  pumpkin or pepper squash peeled and cut into cubes

5 c vegetable stock, enough to cover

1 tbsp  butter

1/4 – 1/2 cup soy milk

1 tsp cumin

Put the butter and onion in a soup pot.

Saute while stirring on medium heat until completely soft and tender with no sharp taste. 

Add the garlic and potatoes, and saute one minute stirring.

Add the squash and saute 2 minutes

Add stock and bring to a boil. 

Then simmer, partially covered, until vegetables are tender about 30 minutes. 

Stir occasionally and check water level, adding more stock if necessary. 

Puree.  Add remaining ingrediants and heat through.  Serve hot.