(My photo is one of the last jugs of the wild flowers of Newfoundland, taken in late September to remind us that yes, Virginia, there's going to be a Spring)
By popular request: here is the recipe.
Note: this can be a totally vegan/vegetarian soup if chicken stock is substituted with a good vegetable stock.
4 cups chicken stock – or vegetarian stock
4 cups pumpkin (fresh or canned), seeds reserved and roasted for topping soup or saving.
1 cup smooth peanut butter
1/2 cup shredded unsweetened coconut
2 medium onions finely chopped and sautéed in a bit of sesame oil until golden.
1 cup julienned carrot
1 cup julienned turnip
1 cup julienned parsnip
2 cups julienned potato
3 large celery stalks finely chopped
1 or 2 large Portobello mushroom finely chopped.
1 tablespoon of smoked paprika spice (this is the really, really secret ingredient – it has to be the smoked, OK?)
(Note: julienning is running all veggies through the julienne-slice disc on a food processor or cutting the veggies in sticks about half the size of a normal French fry.)
Throw everything in large cast-iron stockpot or slow cooker crockpot mixing it up real good, stirring when you think of it, and slow cooking/simmering for a minimum of 4 hours or until the aroma drives you mental with desire.
I get about 12 very decent servings out of this. It's a complete meal with Irish soda bread and cheese on the side.
If a thinner soup is desired, just add water.
This freezes beautifully in meal size portions.