Roasted Pumpkin and Parsnip Soup - Plant-Based Diet Recipe - Vegan
Nothing says fall quite like fresh pumpkin. Sweet parsnips and a touch of nutmeg round out the seasonal flavors, all roasted together for richness in this gluten-free and vegan soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nutritionstudies.org.
Ingredients
- 1 baking pumpkin (2.5 – 3 lbs)
- 2 medium parsnips
- ½ tsp nutmeg
- 4 cups water
- ½ tsp salt (optional)
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