Raw Pumpkin Soup

3 cups water
2 Idaho potatoes
1 clove minced garlic
1 yellow squash, finely chopped
1 handful baby bella mushrooms, sliced
1 cup peas or chopped green beans
2 scallions, finely chopped
1 cup pumpkin puree
1 bay leaf

Liquefy the potatoes with water in a blender.

In a medium sized plastic container, combine the chopped vegetables and spices. Add the pumpkin puree and potato liquid. Stir so all ingredients are well combined and the two liquid mixtures become as one.

If you don't plan on eating all of the soup immediately, place one half of it in another container and freeze for consumption later.

Cover the soup and place in the refrigerator. Let stand overnight. To warm, let stand to achieve room temperature or cook in a pan until the soup is warm enough to the touch.

Serves 6 to 8.