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6 to 8 servings
Shopping List
olive oil
large bunch leeks
small pumpkin or butternut squash
2 turnips
½ pound potatoes
red pepper flakes
ground cumin
garam masala
fenugreek leaves (dried or fresh)
Saute
- 4 cups (12 ounces) chopped leeks (white part), cleaned of any sand
in
- a glug of olive oil
When tender, add
- 4 cups (18 ounces) peeled pumpkin (or butternut squash), cut into ½-inch dice
- 1½ cups (8 ounces) turnip, peeled and cut into dize
- 1 cup (8 ounces) potato, peeled and cut into dice
Add water to cover (4 cups) plus
- 1 tsp salt
- red pepper flakes to taste
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 TBL dried fenugreek leaves (or more, if fresh)
Bring to a simmer and cover to cook for 45 minutes. Check to see if vegetables are tender. Puree when done. Adjust seasonings, adding lemon juice if desired.