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Prep Time: 1 Minutes Cook Time: 120 Minutes |
Ready In: 121 Minutes Servings: 12 |
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Warming from the inside. Personal recipe. I do not recommend canned pumpkin, it doesn't come out near the same. Ingredients:
1 fresh pumpkin, cleaned, skinned, & cubed |
2 fresh turnips, cleaned, skinned, & cubed |
1 large brown onion, cleaned & cubed |
2 -3 carrots, sliced |
1 bulb of garlic, minced |
chicken broth (usually 2 large cans swanson's low sodium, enough to cover) |
1 tablespoon olive oil |
1 tablespoon butter |
Directions:
1. Melt butter in Olive oil over medium heat. Add onion & sweat, DO NOT BROWN. When almost translucent, add garlic & continue sweating until onion is translucent.
2. Add all other ingredients. Stir, cover & bring to a boil. Lower heat and continue simmering, stirring occasionally, until everything is soft (usually 1 1/2 hours). Turn off heat.
3. When cool enough to not burn out your blender, puree. There will usually be more broth than is needed, soup should be thick.
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