WWW.FREI-STYLE.COMPumpkin soup with apple and parsnip
Ingredients
- 10 gr (0.35 oz.) fresh ginger
- 2 shallots
- 150 gr (5.3 oz.) parsnip
- 500 gr (18 oz.) pumpkin (e.g. butternut)
- 1 apple
- 1 liter (4 cups) water
- 1 Tbsp vegetable stock
- 1 Tsp salt
- pepper
- 2 Tbsp apple vinegar
- 2 pinches of nutmeg
- fresh thyme
Instructions
- 1.Chop the ginger and shallots and roast in a pan with olive oil for 3-5 min.
- 2.Cut the pumpkin in squares, peel the apple and the parsnip and chop them as well. Add them to the pan and roast for another 5 min.
- 3.Add the water, vegetable stock, salt and pepper and let simmer on medium heat for about 15-20 minutes until the veggies are soft.
- 4.Add the vinegar and nutmeg and puree the soup. Season to taste with fresh or dried thyme and add more salt and pepper if needed.
- 5.Serve with pumpkin seeds, pumpkin seed oil, fresh thyme and vegan cream.
Notes
Tip from my kitchen: Stored airtight, the soup keeps for 3–4 days in the fridge and often tastes even rounder the next day – it also freezes well in portions. When reheating, just add a little water or stock, as it thickens as it stands. Instead of butternut you can use Hokkaido (no need to peel), and parsley root or carrot work in place of the parsnip. For extra creaminess I like to stir in a splash of coconut milk or oat cream at the end.