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Saturday, September 17, 2011

Roasted Turnip and Pumpkin Soup

One of Lee's favorite soups is pumpkin soup.  Last week, we got some more Japanese turnips in our CSA share, so I decided to do a new spin on my traditional pumpkin soup recipe.  I was very pleased with the results and will definitely make this again!

2 cups turnips, chopped
3 cloves garlic
1 cup chopped onions
2 tablespoons olive oil
2 cups of canned pumpkin (1 can) or 2 cups of cubed pumpkin or butternut squash
4 cups vegetable broth
2 bay leaves
1 tablespoon honey or maple syrup
1/2 tsp nutmeg
1/4 tsp black pepper
Sea salt to taste

Combine the turnips, garlic, onions and olive oil in a baking dish.  If you are using a whole squash or pumpkin, you can also add the peeled, cubed squash or pumpkin to the baking dish.  Bake at 350 for about 45 minutes, until the squash and turnip are soft.

Transfer baked mixture to a large soup pot.  Add in vegetable broth, canned pumpkin (if not using fresh in the step above), bay leaves, honey or maple syrup, nutmeg, black pepper and salt.  Cover and heat to boiling.

Reduce heat to a simmer, cover and cook for about 20 minutes.

Remove bay leaves.  Puree soup using a hand blender.