Pumpkin Soup Stock

• 2 celery ribs
• 2 carrots
• 1 large onion
• 1 medium parsnip
• 1 large leek
• 2 garlic cloves
• 5 cups water
• 1/2 cup chopped fresh parsley
• 2 tablespoons grated fresh ginger
• 2 tablespoons lemon or lime juice
• 1 teaspoon salt
• 3 to 4 chicken wings

1. Chop first 5 ingredients, and mince garlic cloves.
2. Bring chopped vegetables, minced garlic, 5 cups water, and next 5 ingredients to a boil in a large Dutch oven over medium heat; cover, reduce heat, and simmer mixture for 2 hours. Remove and discard chicken wings. Stir in Pumpkin Puree.
3. Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Cool. Chill up to 5 days, or freeze up to 3 months.
4. *2 cups canned pumpkin may be substituted for Pumpkin Puree.

celery, carrots, onion, parsnip, leek, garlic, water, parsley, ginger, lemon, salt, chicken

Taken from www.myrecipes.com/recipe/pumpkin-soup-stock (may not work)