Purée of Pumpkin or Turnip Soup

FROM JEFF & BETH DECK OF NOT ENOUGH ACRES FARM

Fall white Cape turnips may be substituted for a creamy turnip soup. For a unique presentation, hollow out a whole pumpkin, warm it in the oven for a few minutes, then serve the soup in the cavity.

August 28, 2017

Ingredients

  • 2 medium onions
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 3 cups pumpkin (or squash such as buttercup or butternut, or both), peeled and diced
  • 1 quart of homemade chicken or vegetable stock
  • Zest of one lemon
  • Pinch of nutmeg or allspice
  • Salt and freshly ground pepper to taste
  • Sour cream
  • Snipped chives or parsley for garnish

Preparation

In a large saucepan over medium heat saute onions in the butter and oil until translucent; add the pumpkin or turnip and saute for 2 to 3 minutes. Add the stock, lemon zest and nutmeg and bring to a boil. Reduce heat and simmer about 20 minutes, covered, until pumpkin or turnips are cooked. Remove from heat. If the stock is too thick, thin with additional stock. In a food processor or blender puree the mixture in small batches and return mixture to pot. Add salt and pepper; heat and serve in preheated bowls or hollowed out pumpkin, if using. Top each serving with sour cream and chives or parsley.

Ingredients

  • 2 medium onions
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 3 cups pumpkin (or squash such as buttercup or butternut, or both), peeled and diced
  • 1 quart of homemade chicken or vegetable stock
  • Zest of one lemon
  • Pinch of nutmeg or allspice
  • Salt and freshly ground pepper to taste
  • Sour cream
  • Snipped chives or parsley for garnish
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