HARVEST SOUP – CREAM of TURNIP PUMPKIN SOUP

HARVEST SOUP – CREAM OF TURNIP PUMPKIN SOUP
2 LARGE white turnips, peeled and cubed
1 medium potato, peeled and cubed
1 bunch green onions, thinly sliced
1 leek, thinly sliced
1 tablespoon butter
1 tablespoon avocado oil
2 cups chicken stock
1 15 ounce can pure pumpkin puree
1/3 cup heavy cream**
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
6 slices bacon, cooked and crumbled
Parmesan cheese

  • Sauté green onions and leeks in butter, stirring often until softened. 
  • Add potato and turnip cubes and sauté another 5 minutes.
  • Stir in the chicken stock and pumpkin puree. 
  • Add salt and pepper to taste. 
  • Bring the mixture to a boil, reduce the heat and simmer for 25-30 minutes until the vegetables are soft. 
  • Puree soup in a food processor or blender. 
  • Return soup to saucepan, whisk cream and heat through 15-20 minutes.
  • Serve in hot bowls.
  • Top with bacon and cheese.

**NOTE: For a more inense flavor use 1 can Classic Coconut milk

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