Harvest Moon Soup

This soup is super easy and very satisfying.  The key is the cute presentation – here ladled into a hollowed out pumpkin and garnished with a dollop of sour cream and some dill.

2 pounds zucchini, cubed
1 1/2 cups water

1/4 cup sour cream

1/2 teaspoon ground nutmeg

2 tablespoons grated Parmesan cheese

Place Courgette/ zucchini and water in a medium saucepan and bring to a boil – reduce heat to medium and simmer until zucchini is very tender.

Pour into a large bowl, and when cooled to workable temperature  blend to  puree soup until almost smooth. Return soup to saucepan and add remaining ingredients. Stir over medium heat until warm.

PS    I take no credit for either the recipe of the lovely photograph as This recipe came from here:

http://leberpr.com/blog/?p=494