Polish Pumpkin Soup
1 (2-pound) pie pumpkin, peeled and cut into chunks, or 2 (14-ounce) cans pumpkin puree
4 cups water
4 cups chicken stock
1 carrot, peeled and grated
1 cup half-and-half
Salt and pepper to taste
In a large saucepan or Dutch oven, combine pumpkin, water, stock and carrot. Bring to a boil, reduce heat, cover and cook over medium-low for about 1 hour or until vegetables are soft. If using canned pumpkin puree, this will take much less time.
Transfer to a blender or food processor (in batches, if necessary) and puree until smooth. Return to the saucepan.
Add tempered half-and-half to soup and warm. Serve in heated soup bowls with Drop Potato Dumplings.
I Grew Up in Southwestern Pennsylvania Cookbook