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Full of root vegetables and creamy squashes cooked down to goodness, this rich and healthy soup can be served as a course to 4-6 people as a prelude to a simple, warming meal.

• 2 Tablespoons olive oil
• 1 onion, chopped
• 1 turnip, chopped
• 1 parsnip, chopped
• 3 garlic cloves, chopped
• 2-3 pounds pumpkin (or winter squash or even sweet potato), peeled and chopped
• 1 15-ounce can tomatoes, juice reserved
• 4 cups of vegetable or beef stock
• 1/4 teaspoon sage

In a large saucepan, slowly saute the onion, garlic, turnip, parsnip, and pumpkin pieces in the olive oil over medium low heat--for about 10 minutes, so the vegetables are golden roasted and concentrated. Cut in the tomatoes, turn the heat to medium high, and cook down for about 10 more minutes, stirring from time to time. Add the reserved tomato juice and stock, bring to a boil, then turn to a simmer. Stir in sage and simmer for 15 minutes.

When ready to serve, ladle into bowls and sprinkle each with minced parsley or celery leaves.