Pumpkin Soup Stock

Ingredients

• 2  carrots 
• 2 rib celery 
• 3  to 4 chicken wings 
• 2 tablespoons ginger fresh grated
• 0.5 cup parsley fresh chopped
• 2  garlic cloves 
• 1 large leek 
• 2 tablespoons juice of lime 
• 1 large onion 
• 1 medium parsnips 
• 2 cups pumpkin puree 
• 1 teaspoon salt 
• 5 cups water 

Equipment

• food processor
• blender
• dutch oven

Directions

1. Chop first 5 ingredients, and mince garlic cloves.
2. Bring chopped vegetables, minced garlic, 5 cups water, and next 5 ingredients to a boil in a large Dutch oven over medium heat; cover, reduce heat, and simmer mixture for 2 hours.
3. Remove and discard chicken wings. Stir in Pumpkin Puree.
4. Process mixture, in small batches, in a blender or food processor until smooth, stopping to scrape down sides. Cool. Chill up to 5 days, or freeze up to 3 months.
5. *2 cups canned pumpkin may be substituted for Pumpkin Puree.