That Soup Recipe from Sunday

Full disclosure, this is NOT a picture  of the soup I made for Sunday's fellowship dinner. I never thought to take a picture of that until it was all gone and people were asking for the recipe. This is a picture of a Pumpkin and Mustard Greens Colcannon Soup I made five years ago, and it looks similar to what I made Sunday. So I guess you would call this picture a... wait for it... stock photo (soup chef's pun there).

Let's call this one "October 2 Soup" or "Fall Vegetable Potage" or just "That Soup." I'm just not getting the clever naming vibe today. It was the result of a need to make a soup for the church dinner and the knowledge of what I had a lot of in the freezer and the vegetable bin. Here's my recipe. All information is approximate and from memory.

2-3 T butter
1 onion, chopped
3 cloves garlic, minced
1 T minced rosemary
1 clunk chicken stock (about 1 quart)
3-4 C pumpkin puree (mine was frozen in a quart bag)
2 potatoes, peeled and diced
2 turnips, peeled and diced
2-3 C cauliflower, chopped
3-4 C frozen chopped mixed greens (or 6-8 C fresh)
water
milk
salt
pepper
cayenne


Saute onions and garlic in butter; add rosemary. Add the stock (Peter invented the term "clunk" in his preschool recipe book for Mother's day, I presume because of the sound a container of frozen stock makes when it falls into the pan... and by the way, Peter's recipe for Potato Soup was actually pretty good, even at age 4) and then pumpkin, potatoes, turnips and cauliflower. Simmer until all vegetables are tender, then puree, either with an immersion blender or in batches in the blender. Add mixed greens (mine were probably beet, turnip, mustard, and Swiss chard, and I used kitchen shears to snip them down to more bite-size).  Transfer to crockpot. Add liquid to reach soup consistency, if needed (I had to add about 1 C water and then I added about 2 C milk. You could certainly use cream if you wanted it richer). Season to taste and cook on low until hot and ready to serve.