Pumpkin and Turnip Soup

It's the turnip that adds piquancy to the pumpkin.  You can cut down the cooking time a little by cutting the vegetables in 1/2 inch dice.  

• 1/2 teaspoon canola oil
• 1 teaspoon unsalted butter
• 2 medium leeks, with a little green attached, well-washed and thinly sliced
• 4 white turnips, peeled, cut in 1 inch dice
• 1 small pumpkin, peeled, seeded, and cut in 1 inch dice
• 1 small all-purpose potato, peeled and cut in 1 inch dice
• 6 cups chicken stock
• Salt and freshly ground black pepper
• 1/3 cup whole milk

METHOD

Melt both oil and butter in a medium saucepan over medium heat.  Stir in leeks, breaking up any that stick together.  Cook until leeks soften, about 12 to 15 minutes.  Stir in turnips, pumpkin, potatoes, and stock.  Season with salt and pepper. Cover and simmer for 40 minutes, or until the vegetables are very soft.  Remove from the heat. Let cool just enough to be workable.

Working in batches, process soup in food processor with metal blade.  When very fine, pour through a sieve into a clean saucepan.  Bring to a simmer over low heat.  Whisk in milk. Adjust seasoning if necessary.

Serves: 4

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