Double this recipe from The Contented Vegan cookbook and freeze leftovers for a fast, warming lunch or dinner through the colder months. Serve with a slice of heat bread and vegan butter for the final word consolation meal!
What you want:
½ medium unpeeled pumpkin, quartered and deseeded
1 tablespoon untoasted sesame oil
2 massive onions, chopped
1 massive parsnip, finely chopped
½ teaspoon Chinese language five-spice
¼ teaspoon black pepper
4 cups vegetable broth
What you do:
- Right into a steamer basket set over simmering water, place pumpkin. Cowl pan and steam for 10–quarter-hour. Take away from steamer and place onto a chopping board to chill.
- Into a big saucepan over medium warmth, heat oil. Add onions and parsnips, cowl pan, and sauté for quarter-hour, stirring sometimes. When onions and parsnip are tender, add five-spice powder and black pepper. Stir and cook dinner 2 extra minutes.
- Scoop steamed pumpkin flesh from pumpkin pores and skin, and add to combination in pan. Add broth and stir effectively. Utilizing a hand-held blender, pureé in pan, leaving just a few chunks of parsnip and onion. Soup will thicken.
- Cowl pan and simmer for 10 minutes. Take away from warmth and serve instantly.
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