Easy Pumpkin and Parsnip Soup

Pumpkin can have a strong, earthy flavor, but in this soup, sweet parsnips and Chinese five spice balance it perfectly.

Ingredients

• ½ medium unpeeled pumpkin, quartered and deseeded
• 1 tablespoon untoasted sesame oil 2 large onions, chopped
• 1 large parsnip, finely chopped
• ½ teaspoon Chinese five-spice
• ¼ teaspoon black pepper
• 4 cups vegetable broth

Method

1. Into a steamer basket set over simmering water, place pumpkin. Cover pan and steam for 10 to 15 minutes. Remove from steamer and place onto a chopping board to cool.
2. Into a large saucepan over medium heat, warm oil. Add onions and parsnips, cover pan, and sauté for 15 minutes, stirring occasionally. When onions and parsnip are tender, add five-spice powder and black pepper. Stir and cook 2 more minutes.
3. Scoop steamed pumpkin flesh from pumpkin skin, and add to mixture in pan. Add broth and stir well.
4. Using a hand-held blender, pureé in pan, leaving a few chunks of parsnip and onion. Soup will thicken.
5. Cover pan and simmer 10 minutes. Remove from heat and serve immediately.