1 small sugar pumpkin*
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought vegetable or chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about ¼ cup)
½ cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste
6 small thyme sprigs for garnish
Preheat oven to 400 degrees.
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The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.