Parsnip Pumpkin Soup with Seitan Pieces
This is a very hearty and filling soup. It tastes particularly nice on a cold day.
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
- Peel the parsnips and slice in small rounds and cut the pumpkin, remove the seeds and also cut in small pieces.
- 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.
- When the pumpkin and parsnip pieces are soft, add the onion and garlic and sauté 2 more minutes.
- 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.
- Puree the soup with an immersion blender.
- Meanwhile, cut the seiten in bite sized chunks and sauté in a small frying pan.
- Serve the soup with a few seitan piece, and garnished with some parsnip pieces, pumpkin seeds or nuts and a few thyme leaves.