1 tbsp olive oil
2 red potatoes, peeled and chopped
1/2 sweet potato1/2 large onion, chopped
1/2 turnip, chopped
4 1/2 cup(s) chicken broth
1 1/2 cups cooked pumpkinsalt
1/4 teaspoon ground nutmeg
1/4 ground ginger
5-8 sage leaves, chopped up
a spring of thyme, chopped
1/2 cup heavy cream
Heat olive oil in a large pot over medium heat. Add potatoes, turnip and onion and cook, stirring occasionally, until onion is translucent, about 8 minutes. Add chicken broth and bring to a boil. Cover, reduce heat to low, and cook until potato is tender, 10 to 12 minutes.
Stir in pumpkin. Using an immersion blender, purée mixture until smooth. Stir in salt, ginger, pepper, nutmeg, sage and thyme. Increase heat to medium-high and bring mixture to a boil. Cover, reduce heat to low, and cook for 10 minutes. Stir in cream and heat thoroughly. Serve and enjoy!
To use fresh pumpkin, cut a baking pumpkin in half, deseed and bake at 350 F for 45 minutes to an hour. Once soft and cooked through, spoon out pumpkin.