Pumpkin Soup

• 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

1. Melt butter in Olive oil over medium heat.
2. Add onion & sweat, DO NOT BROWN.
3. When almost translucent, add garlic & continue sweating until onion is translucent.
4. Add all other ingredients.
5. Stir, cover & bring to a boil.
6. Lower heat and continue simmering, stirring occasionally, until everything is soft (usually 1 1/2 hours).
7. Turn off heat.
8. When cool enough to not burn out your blender, puree.
9. There will usually be more broth than is needed, soup should be thick.

fresh pumpkin, fresh turnips, brown onion, carrots, garlic, chicken broth, olive oil, butter

Taken from www.food.com/recipe/pumpkin-soup-266889 (may not work)