Roasted Pumpkin and Parsnip Soup
Nothing says fall quite like fresh pumpkin. Sweet parsnips and a touch of nutmeg round out the seasonal flavors, all roasted together for richness in this gluten-free and vegan soup.
- Preheat oven to 425 degrees F.
- To roast the vegetables: Peel the parsnip and cut into ½-inch thick pieces. Cut the pumpkin in half along the equator. Use a big spoon to scoop out the seeds. You can roast the seeds and use as garnish on the soup.
- Sprinkle the nutmeg inside one of the pumpkin halves.
- Place the parsnip in a baking dish. Place the pumpkin, cut-side-down, over the parsnips. Add 2 cups of water to the baking dish. Roast at 425 degrees F for about 60 minutes.
- The pumpkin is ready when it collapses and is soft enough to scoop out the flesh. Remove from the oven and let cool slightly.
- When the pumpkin is cool enough to handle, use a large spoon to scoop out the flesh.
- Place the pumpkin, parsnips, and any liquid from the pan into a blender. Add 1 ½ cups of water and the salt. Purée until smooth.
- You might need to add another ½ cup or so of water to reach a smooth, pourable consistency. Make sure it is hot water, to keep your soup hot.
- Garnish with parsley, pumpkin seeds, or chives and serve.
- You can use a variety fall squash in this recipe. Acorn, Celebration, and Kabocha would all taste great.