Vegan Pumpkin and Parsnip Soup
Double this recipe from The Contented Vegan cookbook and freeze leftovers for a quick, warming lunch or dinner during the colder months. Serve with a slice of warm bread and vegan butter for the ultimate comfort meal!
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
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