Spicy Cream of Rutabaga and Pumpkin Soup
The rutabaga, swede (from Swedish turnip) turnip, yellow turnip, or neep is a root vegetable that originated as a cross between cabbage and turnip. The roots are prepared for human food in a variety of ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used as winter feed for livestock. Rutabaga has an earthy flavor and its taste is somewhat unusual. We love Rutabaga soup, plain or combined with pumpkin which gives a milder flavor and tones down the earthy kohlrabi.
2 chilies, you can use dried chilies as well
1 onion, in cubes
500 grams Rutabaga, diced
500 grams Pumpkin, diced
3 Tbsp oil (sunflower or olive oil)
½ to ¾ cup heavy cream or to taste
Freshly ground pepper & salt to taste
In a heavy bottom stockpot sweat the onions in 3 Tbsp of oil until softened. Add the Rutabaga and Pumpkin stirring until they are well covered with oil. .
Add the water or stock and add the chilies and bay leaf. Simmer until the Rutabaga and Pumpkin are soft. Let the soup cool a little bit and take the bay leaf out. Mix the soup in a blender. Pour back in the stockpot and season to taste. Before serving, stir in some cream to taste. Enjoy with some fresh bread.