Concept, Cooking, Photography: Anna Wegelin
Hi Autumn, how is you? It’s nice to see you again. My wardrobe missed you and so did I. But why are coming with this massive feeling of tiredness, huh?
Seriously guys I’m so sleepy these days, I feel like ready for hibernation. The only reason to stay awake for me is…Comfort Food! And this comforting hot Pumpkin-Parsnip Soup with a cold herbed sage, parsley, thyme cream was so delicious, I almost forgot about my hideaway plans.
Ingredients
•Pumpkin (I’ve been using Blue Hungarian, excellent in taste)
•Parsnip
•Shallots, Garlic
•Carrots
•Nutmeg
•Thyme, Parsley, Sage
•Salt & Pepper, Olive Oil
•Pumpkin Seeds
•Soy Yogurt
•Water / Veggie Stock
Instructions
1. Roast the pumpkin, parsnip, shallots, garlic, a few twigs of thyme and the carrots in a large saucepan.
2. Cook gently for about 10 Minutes and then add water to it. Let it boil for another 20-30 Minutes.
3. Mix all that with a hand blender until you have a smooth pureé.
4. Season the soup well with salt, pepper and nutmeg, to bring out the nutty and sweet flavours of the pumpkin and parsnip.
5. Blend the soy yogurt with a good amount of parsley, sage, thyme, olive oil, salt and pepper.
6. Enjoy
Notes
Garnish your creamy and luscious Pumpkin-Parsnip Soup with pumpkin seeds, nutmeg and fried sage leaves if you like. I also had freshly baked bread to it, delicious!