Pure Pleasure Pumpkin Soup

This is a delicious hearty soup that uses up those leftover holiday pumpkins!

Cut a small pie pumpkin in half.  Bake at 350 for about 45 minutes, until guts are soft.  Scoop out seeds.  Peel and slice the pumpkin.

Saute in a large pot:

1 small onion
1 chopped sweet potato
2 bay leaves
2 cloves garlic
1 teaspoon sea salt
1 teaspoon parsley
1 teaspoon chives
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper

Add pumpkin and 4 cups of water.   Bring to a boil, then lower to simmer for 15-20 minutes.  Add 2 ounces goat cheese (or silken tofu) and puree in a blender.  We served it with Remarkable Red Pepper Dip on corn tortillas, toasted mochi with Dijon Barley Malt Dipping Sauce and brussel sprouts.