Vegan Pumpkin and Parsnip Soup

Vegan Pumpkin and Parsnip Soup

Pumpkin can have a strong, earthy flavor, but in this soup, sweet parsnips and Chinese five spice balance it perfectly. 

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Serves: 4

Double this recipe from The Contented Vegan cookbook and freeze leftovers for a quick, warming lunch or dinner during the colder months. Serve with a slice of warm bread and vegan butter for the ultimate comfort meal!  

What you need:

½ medium unpeeled pumpkin, quartered and deseeded
1 tablespoon untoasted sesame oil
2 large onions, chopped
1 large parsnip, finely chopped
½ teaspoon Chinese five-spice
¼ teaspoon black pepper
4 cups vegetable broth

What you do:

  1. Into a steamer basket set over simmering water, place pumpkin. Cover pan and steam for 10–15 minutes. Remove from steamer and place onto a chopping board to cool. 
  2. Into a large saucepan over medium heat, warm oil. Add onions and parsnips, cover pan, and sauté for 15 minutes, stirring occasionally. When onions and parsnip are tender, add five-spice powder and black pepper. Stir and cook 2 more minutes.
  3. Scoop steamed pumpkin flesh from pumpkin skin, and add to mixture in pan. Add broth and stir well. Using a hand-held blender, pureé in pan, leaving a few chunks of parsnip and onion. Soup will thicken. 
  4. Cover pan and simmer for 10 minutes. Remove from heat and serve immediately.
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