Making Yummy Vegan Pumpkin and Parsnip Soup

Here is a super recipe on how to make yummy vegan pumpkin and parsnip soup. First, set half of an unpeeled, medium pumpkin that has been deseeded and quartered into a steamer basket that is placed over simmering water. Keep it covered and let it steam for 10-15 minutes. Take the pumpkin out of the steamer and allow it cool on a chopping board. Next, warm 15 milliliters (one tablespoon) of untoasted sesame oil in a large saucepan over medium heat. Then chop up two large onions and finely cut up one large parsnip and add it to the pan. Keep the pan covered and sauté for fifteen minutes. Stir the ingredients occasionally. After the onions and parsnip are tender, sprinkle in two grams (½ teaspoon) of five-spice powder and one gram (¼ teaspoon) of black pepper. Then stir everything together and cook for two additional minutes. Separate the pumpkin skin from the flesh and add it to the pan. Next, pour 4 cups (one liter) of vegetable broth to the pan and mix it well. Use a hand-held blender to pureé the mixture in the pan, but leave several chunks of parsnip and onion for texture. Once the soup starts to thicken, place the lid back on the pan and let it simmer for ten minutes. Lastly, take the pan off of the heat and serve it instantly.

For all of you in the Northern hemisphere, this is a perfect soup to help keep your friends and family warm during the fall weather. Enjoy!

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