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Pumpkin Turnip Soup Recipe

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By , About.com Guide

This velvety soup is a scrumptious first course for an Herb-Roasted Chicken dinner. Serve with toasted baguette slices spread with Onion Confit and a glass of mellow white wine from Loire.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 leeks, green trimmed off and sliced thinly
  • 3 white turnips, peeled and cubed
  • 1 medium baking potato
  • 1 15oz can pure pumpkin puree
  • 4 cups chicken stock
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1/3 cup heavy cream

Preparation:

Sauté the leeks over medium heat for 8 minutes, stirring frequently. Add the turnips and potatoes and sauté for an additional 4 minutes. Stir in pumpkin puree, chicken stock, salt and pepper. Bring the mixture to a simmer for 25-30 minutes, until the vegetables are tender. Using a food processor or blender, puree in batches until completely smooth. Return to pan and stir in cream; heat through and serve.

Makes 12 servings.

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