Around the fall and winter holidays, you want something that will warm the insides and be tasty. Pumpkin parsnip soup can be made in less than 45 minutes. If you want a fresh tasting soup, you can use a pumpkin from the garden to make a tasty appetizer that will complement any dinner entrée. The recipe makes enough for four to six servings.
Use a potato peeler to peel the outside of the pumpkin to expose the flesh. Use a sharp knife to cut the flesh into 1-inch pieces until you have 3 lbs. of pumpkin.
Finely chop the onion, turnip and parsnip. Finely mince the three garlic cloves. Drain the juice from one 15-oz. can of tomatoes and set the juice aside.
Place the olive oil in a large pot. Add the pumpkin, parsnip, turnip, garlic and onion in the pot. Sauté over medium heat for 10 minutes or until the vegetables are concentrated and golden roasted.
Fold in the tomatoes and cook for an additional10 minutes on medium heat. Stir occasionally. After 10 minutes, stir in the stock and reserved tomato juice. Bring to a boil. Add the sage and simmer for 15 minutes. Serve in soup bowls.