- 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
Chop first 5 ingredients, and mince garlic cloves.
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.
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.
*2 cups canned pumpkin may be substituted for Pumpkin Puree.