1 1/4 lbs. pumpkin
3 med. size potatoes
1/2 c. dairy cream (more for thinner soup)
"All seasoning" spice (add to taste)
Electric blender required

1. Peel potatoes and cut into small pieces.

2. Place potatoes and pumpkin in separate pots and fill with water until each is covered.

3. Bring both pots to a boil and let simmer until pumpkin and potatoes are soft.

4. Remove pumpkin and peel skin, save the pumpkin broth.

5. Blend pumpkin with 2 1/2 cups of pumpkin broth.

6. Drain potatoes and blend with the pumpkin.

7. Then warm mixture on low heat, adding cream and "All seasoning" while stirring.

8. Serve hot.