1 Tablespoon light oil (sunflower, peanut, etc.)
1 medium onion, chopped
1-1/2 cups pumpkin, butternut, or other winter squash, peeled, seeded, and diced
1/2 pound carrots, diced
2 medium waxy-type potatoes, scrubbed well and diced
2-1/2 cups vegetable stock or bouillon
2 small (or 1 medium) zucchini, sliced thinly
salt and ground black pepper to taste
2 Tablespoons chopped parsley
Heat the oil in a heavy saucepan, then add onions. Cook over medium heat for 2-3 minutes until onions are soft. Add the pumpkin or squash, carrots, potatoes, and stock or bouillon. Bring to a boil, stir, cover, and simmer for about 15 minutes, or until the vegetables are nearly tender. Add the zucchini and cook for another five minutes. Remove from heat. Measure out half of the soup and puree it in a blender or food processor. Stir the puree back into the remaining soup; adjust seasonings. Reheat if necessary and serve hot, sprinkled with parsley.
Makes 4 servings.