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.
back to thanksgiving page back to holiday soups - Christmas and Thanksgiving