Roasted Pumpkin and Parsnip Soup
What You'll Need
1 baking pumpkin (2.5 – 3 lbs)
2 medium parsnips
½ tsp nutmeg
4 cups water
½ tsp salt (optional)
How to Make It
1 Preheat oven to 425 degrees F.
2 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.
3 Sprinkle the nutmeg inside the pumpkin halves.
4 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.
5 The pumpkin is ready when it collapses and is soft enough to scoop out the flesh. Remove from the oven and let cool slightly.
6 When the pumpkin is cool enough to handle, use a large spoon to scoop out the flesh.
7 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.
8 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.
9 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.
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