that'd be those of you that read this that like rabbits so much you eat like them. i'm even going to share this with some of you that don't necessarily read this. if you're new to my ranting and raving, welcome. disclaimer, i'm not a vegetarian, nor have i ever tried to be. i think this soup is quite tasty; i have made it twice in the last 3 weeks. here's the second incarnation. i preferred this one, she preferred the first. i think a combination of the recipes might make it the best.
first, equipment. sharp knife, oven, cookie sheet, large saucepot, some sort of processor (i use an immersion blender, but a normal blender or food processor would work nicely too).
half of a butternut squash
half of a cooking pumpkin
one box of vegetable stock
4 small potatoes
1 cup half & half
cinnamon, nutmeg, cayenne pepper, various other spices as you wish.
cut the pumpkin and squash in half. remove the seeds and pulp. rub with olive oil and bake for 20-30 minutes. just enough to soften them up. while they're baking, peel and quarter the potatoes. when the gourds are softened up, cut, peel, and cut them into chunks. this takes a while and some serious elbow grease. make sure you have a sharp knife and some patience.
add the vegetable stock and vegetables to the sauce pan. sprinkle cinnamon over the mixture enough to leave a thin film. boil them as if you were making mashed potatoes. when done, process them somehow (here's where my immersion blender came in handy.) blend it all together in the sauce pot, adding the cup of cream. vegan folks, i reckon you could use soy milk?
ladle into bowls with a teaspoon (or so) of honey. a little cayenne pepper really makes it great.
the previous recipe, i didn't use a pumpkin. i used a few sweet potatoes and the whole butternut squash instead. the regular potatoes gave it a better texture in my humble opinion, but she said the sweet potatoes made it sweeter (and thus better). you be the judge.