Prep the ingredients: Preheat the oven to 400 degrees (if you have a toaster oven, you can skip this step!). Peel and dice the turnip into 1/2-inch cubes. Halve, peel, and mince the onion. Peel and mince or grate the ginger. Mince or grate the garlic. Peel, core, and dice the pear into 1/2-inch cubes.

Soften the vegetables: Heat a drizzle of oil in a large pot over medium heat. Add the onion and cook, tossing, for 3-4 minutes, until softened. Add the garlic and ginger and cook, tossing, for 1 more minute, until fragrant. Season with salt and pepper.

Start the soup: Add the turnip, pear, stock concentrate and enough water to cover the ingredients by 1-inch. Bring the mixture to a boil and cook for 15-20 minutes until the turnip and pear are very tender.

Prep the garnishes: Meanwhile, very thinly slice the radishes. Finely chop the chives. Cut the baguette on an angle into 1/2-inch slices. Place the baguette slices on a baking sheet and toss with a drizzle of olive oil and a pinch of salt and pepper. Toast in the oven (or toaster oven) for 4-5 minutes, until golden brown.

Liquefy the soup: When the turnip and pear are tender, strain the soup, reserving the cooking liquid. Transfer the solids to a large bowl. Using a fork or potato masher, mash the solids until very smooth, adding the reserved cooking liquid as needed to thin the mixture to a soup-like consistency. Return the soup to the same pot over medium heat and stir in 2 tablespoons butter. Taste and season with salt and pepper. TIP: If you have a blender or food processor, you can puree the soup in there!

Finish: Ladle the soup into bowls, then garnish with the radish slices, chives, pepitas, and a dollop of sour cream. Serve with the baguette toast to the side.