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Pumpkin Soup Stock

Yield Makes 10 cups

Ingredients

  • 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
  • 2 cups Pumpkin Puree*

How to Make It

  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.