Parsnip potato persimmon potage

Name: Parsnip, potato, persimmon potage
Ingredients: 2-3 tablespoons extra virgin olive oil; 1/2 cup (generous!) peeled and chopped shallots; 3 cloves of garlic, peeled and chopped; 1 teaspoon kosher salt; 1 sprig (large) rosemary, leaves only; freshly ground black pepper; 4 parsnips (about 10.5 oz), trimmed, peeled and chopped; 1 rutabaga (about 6 oz), trimmed, peeled and chopped; 5 small red-skinned potatoes (about 5.5 oz), scrubbed and chopped; 5 cups vegetable broth; 1/2 cup ripe persimmon pulp (about 1 fuyu) + diced persimmon for garnish