To prepare the Leek (2), peel the outer layer of the leaves, cut off the root ends and the dark green tops, and thinly slice the leeks into 1/4 inch slices so you are left with the white and light green portions of the leeks.
Place the sliced leeks in a bowl, fill with cold water and swish the leeks around to remove any dirt from between the leaves, pour the leeks into a strainer and drain well.
In a medium-sized soup pot, set over medium-high heat, heat the Olive Oil (2 tablespoon). Once the oil is hot, add the leeks, Celery (2 stalk), and Carrot (2). Cook until the vegetables are softened, about 3-5 minutes.
Add in the Butternut Squash (1 cup), Turnip (1 cup), Rosemary Leaves (1 tablespoon), Fresh Parsley (1 tablespoon), Fresh Sage (1 tablespoon), Fresh Thyme Leaves (1 tablespoon), and Ground Nutmeg (1/4 teaspoon), and cook for an additional 3 minutes.
Add the Unsalted Butter (2 tablespoon) to the pot and let it melt. Next, add in 1/4 cup of All-Purpose Flour (1/4 cup) and stir until everything is evenly coated.
Increase the heat to high and add the Vegetable Stock (2 quart). Stir well, bring the soup to a simmer & cook till the vegetables are tender, about 20 minutes.
Once the vegetables are tender, add the Heavy Cream (1/4 cup) and stir to combine. Add in the Green Peas (1 cup) and stir to combine. Prepare your dumpling dough while you wait for the soup to return to a medium boil.
Combine the All-Purpose Flour (1 1/2 cup), Baking Powder (2 teaspoon), Sea Salt (1/2 teaspoon), and Buttermilk (1 cup) to form the dumpling dough.
Drop a heaping tablespoon of the dumpling dough into the pot. Continue until you've worked your way through all the dough. You should end up with about 10-12 dumplings. Cover the pot so the dumplings can cook for about 5 minutes.
Once the dumplings are set, finish off with Freshly Ground Black Pepper (to taste) and garnish with a few fresh thyme leaves and salt as desired.
Divide the dumplings and broth between 4 bowls. Enjoy!