While I do not have a lot of stored food left from the summer, I decided to make a creamy carrot soup from from Mark Bittman's Food Matters. I used about half of the remaining stored carrots (1-1/2 pounds) and a couple of small potatoes. I cooked chopped and cooked them down for 15 minutes with salt and pepper. I then added 6 cups of vegetable broth.
Served with homemade bread it was a nice, hearty winter meal.