Pumpkin Turkey Soup
By Ellie Kissin
Ingredients:
1 small pumpkin
1 acorn squash
5 cups broth
1/3 cup white wine
1 smoked turkey leg, skin removed, diced
10 leaves of sage
salt, pepper to taste
01
Preheat oven to 375F. Wash pumpkin and squash, cut in half, scoop out seeds. Bake skin side down for about an hour or until soft. Transfer to large bowl and let cool. (Optional: transfer to fridge until ready to make soup)
02
Over medium heat, saute turkey and sage until browned and crispy. Remove turkey, then deglaze with white wine. Add broth, and heat until simmering.
03
Once simmering, remove skin from cooled squash and pumpkin and add flesh to pot. Using an immersion blender, blend until smooth. Heat again until simmering.
04
Add turkey back to the soup, and season with salt and pepper to taste. Serve hot with toasted bread.