2 cups cooked pumpkin, mashed
2 cups cooked sweet potatoes, mashed
1 cup cooked white potato, mashed
1 small onion, finely chopped
2 tablespoons butter
1 1/2 cups chicken stock
1 cup half-and-half or whole milk
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon chopped fresh parsley (1 teaspoon dried)
1 tablespoon chopped fresh chives (1 teaspoon dried)
1/8 teaspoon nutmeg
In a large kettle or dutch oven, saute onion in butter till just tender, about 5 minutes. Process pumpkin, sweet potato and white potato in blender or food processor until smooth.
Add pumpkin/potato mixture to onions, stir in stock, and place over medium heat. Bring slowly to a simmer and whisk in cream or milk. Blend thoroughly. Add seasonings and continue simmering for another 3-5 minutes or until heated through.
Ladel into serving bowls and sprinkly with additional chives, if desired. Serves 6.