Curried Pumpkin and Turnip Soup

We received a wonderful small pumpkin and some turnips from Eatwell Farm this week, along with a recipe for Pumpkin and Turnip Soup in the newsletter.  I took liberties with the soup and used an olive oil instead of butter base and also substituted the cream with chicken broth I made from Soul Food Farm chicken leftovers (head, neck, wings and back).  I also added cumin and tumeric to the mix along with some dried parsley.  There was a cup or two of kabocha squash in my freezer so I added that as well.  Here's my revised recipe:

Curried Pumpkin and Turnip Soup

3 TBSP olive oil
2 cups leeks, washed well and sliced into 1/8 inch rounds
2 large garlic cloves, minced
1 tsp. ground cumin
1/4 tsp. turmeric
1/8 tsp. cayenne pepper(optional)
2 tsp. dried parsley
1 tsp. salt
1 small pumpkin seeds removed, peeled and chopped into 1 inch cubes
3-4 medium sized turnips, peeled cubed
2 cups kabocha squash, peeled and cubed
4-6 cups chicken broth

In a heavy bottom soup pot (4 or 5 quart pot), over medium heat, pour in the olive oil.  When heated, put in the leeks, garlic cloves and salt.  Stir.  Add the cumin, turmeric, cayenne pepper and stir - allow to sweat 2-3 minutes covered.  Add the dried parsley and 1/2 of the chicken broth.  Bring to a boil.  Then add the pumpkin, turnips and squash. Simmer until the squash, pumpkin and turnip cubes are soft and mashable.  Add chicken broth as needed to maintain liquid in the pot, but don't add so much that the soup will be too runny once done.  Puree the soup in a blender or with an immersion blender.  Return the soup to the pot, correct the seasonings with salt and pepper to your taste, heat through.  Serve with a green salad on the side and a slice of good bread, toasted with cheese on top.  Enjoy!