Roast pumpkin and parsnip soup

I’m easing myself into a more nutritarian way of eating, mainly by using up everything in the fridge and making plant based soups and other comfort food.

I’m aiming for a full week, prepped and planned as per Hello Nutritarian, and today is a shopping day towards that, but for now I have parsnips and half a pumpkin to use up so I made soup. Perfect for a grey and gold, damp November day.

Equal amounts of parsnips and pumpkin, peeled and cubed small, are roasted on a low heat with a drizzle of olive oil, black pepper, cumin (seed and ground). Roasting the veg gives them a deep rich flavour and drives off some of the moisture. Pumpkin especially can be watery, and needs a boost in the flavour department.

Chop a large onion, saute in a little olive oil, throw in garlic, turmeric and soy sauce and add the roasted parsnip and pumpkin.

Cook until it’s going brown round the edges and sticking to the pan.

Then cover with boiling water and leave to simmer until everything is tender, about 20 minutes.

Whizz with a stick blender, and adjust seasoning and liquid.

Delicious with a dollop of cashew cream or sour cream, coriander leaves and toasted pumpkin seeds.