Recipe
Ingredients
- 2 tablespoons olive or canola oil
- ½ cup yellow onions (minced)
- 1-2 cloves garlic (minced)
- 2 tablespoons flour
- 2 cups chicken or vegetable stock
- 2 large carrots (peeled and diced)
- 1 medium turnip (peeled and diced)
- 15 ounce can pumpkin puree (or 2 cups cooked winter squash, cubed)
- ¾ cups sour cream or plain Greek yogurt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- salt (to taste)
- white pepper (to taste)
- sunflower or pumpkin seeds (optional for garnish)
- sour cream or plain Greek yogurt (optional for garnish)
- maple syrup (optional for garnish)
Instructions
- Heat oil on medium heat in a stock pot. Add the onions and sweat them until they are translucent. Add garlic and cook lightly. Do not brown onion and garlic.2 tablespoons olive or canola oil, ½ cup yellow onions, 1-2 cloves garlic
- Stir in the flour and mix thoroughly to make a smooth roux. Add the stock and stir to combine.2 tablespoons flour, 2 cups chicken or vegetable stock
- Add carrots and turnip; increase heat to bring liquid to a low boil, stirring frequently to prevent burning. Reduce heat and cook until carrots and turnip are soft, about 15 minutes.2 large carrots, 1 medium turnip
- Stir in pumpkin, yogurt, spices, salt and pepper. Cook until pumpkin and milk are hot. Add more liquid if desired.15 ounce can pumpkin puree, ¾ cups sour cream or plain Greek yogurt , 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, salt, white pepper
- Process with a hand held blender (or put in blender or food processor), making a smooth puree. Taste and adjust the seasonings as needed.
- Pour into serving bowls, garnish with seeds, sour cream/yogurt and/or a drizzle of maple syrup.sunflower or pumpkin seeds, sour cream or plain Greek yogurt , maple syrup