Smoky Pumpkin Soup

     The following recipe comes from Cait Johnson's Witch in the Kitchen: Magical Cooking for All Seasons, published recently by Inner Traditions and available at local bookstores for $16.95.
     The idea for this recipe was born from a soup shared with friends during a cozy fireside lunch at a nearby colonial inn. Outside, the November day was blustery and cold, but indoors the company was good and the pumpkin soup warm and delicious. My friends tell me this version, with its unusual smoky taste, is even better than the original!

3 tablespoons butter, margarine,
or olive oil
1 medium onion, chopped
2 to 3 garlic cloves, minced
1 small to medium carrot, sliced
in 1/2 inch rounds
1/2 well-scrubbed sweet potato,
cut into chunks
6 cups vegetable broth
1 cup pumpkin puree (or 1 cup chopped raw pumpkin)
1 slice oat bread, torn into pieces (this adds body and oaty nourishment; if oat bread is unavailable, substitute whole wheat and add 1 tablespoon rolled oats)
1 teaspoon dried thyme
1 teaspoon crumbled dried sage
1/2 cup (or more) light cream or half-and-half (vegans may substitute soy milk or 2 tablespoons cashew or almond butter for a creamy texture)
1/2 cup smoked gouda cheese, grated (this is what gives the soup its delightful smoky flavor; vegans may use a few drops of natural smoke flavoring instead)
1/4 cup chopped parsley
Suggested toppings (optional):
Dollop of sour cream, whipped cream, or crème fraiche
Small mound of grated smoked gouda
Grating of fresh nutmeg or a pinch of dried sage or thyme
Sprinkling of cayenne, for those who love heat
Spoonful of pumpkin seeds, raw or toasted

In a large soup pot, heat butter, margarine, or olive oil over medium flame. When butter is melted, add the onion, garlic, carrot, and sweet potato. Sauté vegetables, stirring to coat with butter, for a few minutes until onion is translucent. Add the vegetable broth, pumpkin puree, oat bread, thyme, and sage. Stir to mix thoroughly, bring to a boil, then reduce heat, cover, and simmer until sweet potato is tender, about 30 minutes. Add the light cream or half-and-half, cheese, and parsley, Stir to mix and continue to simmer (do not boil) until cheese is melted. Puree in batches in your blender or food processor, adding more cream to thin if needed. Serve warm in individual bowls with a combination of any of the suggested toppings.