Winter Pumpkin Soup

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Winter Pumpkin Soup

2 tablespoons olive oil

1 onion, chopped

1 turnip, chopped

1 parsnip, chopped

3 garlic cloves, chopped

2 to 3 pounds pumpkin, peeled, chopped or winter squash or even sweet potato

1 15 oz. can tomatoes, juice reserved

4 cups vegetable stock

1/4 teaspoon sage

minced parsley or celery leaves for garnish

 

1. In a large saucepan, slowly saute the onion, garlic, turnip, parsnip, and

pumpkin pieces in the olive oil over medium-low heat -- for about 10

minutes, so the vegetables are golden roasted and concentrated.

2. Cut in the tomatoes, turn the heat to medium-high, and cook down for

about 10 more minutes, stirring from time to time. Add the reserved tomato

juice and stock, bring to a boil, then turn to a simmer. Stir in sage and

simmer for 15 minutes.

3. When ready to serve, ladle into bowls and sprinkle each with minced

parsley or celery leaves. Serves 4.

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