2 tablespoons unsalted butter2 leeks, white part only, well rinsed and chopped, about 2 cups 2 cloves garlic, minced 2 medium-size white turnips, peeled and cubed 3 cups cubed pumpkin 3 cups water 1 cup milk or half-and-half Salt and freshly ground black pepper 1 tablespoon minced fresh chives
Melt butter in a heavy casserole. Add leeks and saute slowly, over low heat, until tender but not brown. Stir in garlic. Add turnips, pumpkin and water, cover and simmer until vegetables are tender, about 40 minutes. Allow the mixture to cool for 15 minutes, then puree in one or two batches in a food processor (or an immersion blender is great right into the pot if you have one!). Return puree to casserole, add milk and season to taste with salt and pepper. Reheat before serving. Sprinkle each serving with chives.
adapted recipe from nytimes.com