Winter Soup with Three Vegetables

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Winter Soup with Three Vegetables

 

2 tablespoons extra virgin olive oil

1 celery heart, cut into thin rounds

13 oz potatoes, peeled and cut into1/4 inch cubes or coarsely grated

1 1/2 lb pumpkin flesh, cut into 1/2 inch cubes

Salt

 

Heat the oil in a 4 qt nonaluminum pot. Add the celery heart and cook over

gentle heat for 2 minutes, stirring constantly with a wooden spoon. Add the

potatoes and cook for 1 minute. Add the pumpkin cubes and 2 cups water. Add

salt and bring to a boil. Cover the pot and simmer for about 40 minutes,

stirring from time to time, until the potatoes disintegrate.

Pour the soup into a tureen and serve very hot. Add pepper before eating.

This soup is also excellent cold.