Pumpkin and Turnip Soup
from the kitchen of Sharmagne Leland-St.John
1 small pumpkin, approximately 1 ½ pounds
¼ cup unsalted butter
2 cups leeks, coarsely chopped
1 small onion, chopped
¾ cup carrots, coarsely grated
1 small garlic clove, diced
1 teaspoon sugar
10 ounces white turnip, peeled
5 cups chicken bone broth, divided
⅓ teaspoon white pepper
1 teaspoon salt
¼ teaspoon ground coriander
Sour cream, for garnish
Chives, snipped for garnish
Preheat the oven to 375° F.
Cut the pumpkin in half and scoop out the seeds
and stringy pulp. Place on a greased baking sheet.
Bake for approximately 30 minutes or until tender
when a fork is inserted.
Wash the leeks under cold running water to remove
sandy bits of soil.
Melt the butter in a soup kettle and toss the leeks,
onions, carrots and garlic. Sprinkle sugar over the
mixture and cover tightly. Cook over the lowest
heat you can manage for approximately 20 minutes.
Be careful not to burn them.
When the vegetables are cooked, add the turnips and
2 cups of the stock, pepper, salt and coriander.
Simmer until the turnips are tender, approximately 20
minutes. Transfer the vegetables and liquid to a food
processor, scoop out the pulp from the pumpkin skin
and add to the processor. Purée and return to the soup
kettle, stir in the rest of the stock and heat. Taste for
seasoning and adjust if necessary.
Serve with a dollop of sour cream and chives.