Pumpkin, Parsley Root and Celeriac Soup

The soup that we missed on the Thanksgiving menu.

I had actually bought the pumpkin to make a soup, knowing I had some other veggies in the fridge… but I never managed to make it.

Which is actually just as well, as the leftover gravy made it even better! 


The Missing Pumpkin Soup

2 Tbs olive oil, extra-vergin

1 small onion

2 small carrots

1 small celeriac (about 10 oz)

5-6 small parsley roots (about 14 oz)

2 lbs muscat squash (or similar)

3 oz peeled, ground almonds

1 qt vegetable or chicken broth

1 cup leftover gravy, if you have it

salt and pepper

Peel and cut all the vegetables.

In a large pot, heat the oil on a low-medium setting, and sauté the onion, carrots, celeriac, and parsley root for about 10 minutes.

Add the squash and sauté for another couple of minutes.

Add the broth and the ground almonds.

Simmer on low heat for 20-30 minutes, until all the vegetables are soft.

Puree the soup with a hand blender or in a food processor.

If you have a leftover gravy, add it to the soup and mix well.

Season with salt and pepper, to taste.