This is a very hearty and filling soup. It tastes particularly nice on a cold day.

Parsnip Pumpkin Soup with Seitan Pieces

Serving Size: 4


  • 2 1/2 pounds pumpkin or squash
  • 1 pound parsnips
  • 2 medium onions
  • 2 cloves garlic
  • 4 sprigs thyme
  • 2 vegetable  bouillon blocks
  • 4 tablespoons olive oil
  • 2 1/2 tablespoons brown sugar
  • 12-14 ounces prepared seitan
  • pumpkin seeds or nuts as optional garnish

Parsnip Pumpkin Soup with Seitan Pieces


  1. Peel the parsnips and slice in small rounds and cut the pumpkin, remove the seeds and also cut in small pieces.
  2. Pour the olive oil in a soup pot and add the pumpkin and parsnip pieces. Sauté until they begin to soften and turn light golden. You may want to remove and save a few pieces of golden parsnip as garnish.
  3. When the pumpkin and parsnip pieces are soft, add the onion and garlic and sauté 2 more minutes.
  4. Add 5-6 cups of water and the 2 vegetable bouillon cubes, the thyme, and the brown sugar and cook until all the vegetables are soft.
  5. Puree the soup with an immersion blender.
  6. Meanwhile, cut the seiten in bite sized chunks and sauté in a small frying pan.
  7. Serve the soup with a few seitan piece, and garnished with some parsnip pieces, pumpkin seeds or nuts and a few thyme leaves.