Parsnip and Pumpkin Soup
Author: 
Recipe type: Gluten free, grain free, soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the parsnip soup:
  • 3 tablespoons unsalted butter or ghee
  • 2 shallots, peeled and chopped
  • 2 pounds parsnips (about 4 large), peeled and chopped
  • ½ cup white wine (I used Riesling)
  • 2½ cups low-sodium or homemade chicken or vegetable stock
  • Sea salt and freshly ground black pepper, to taste
  • 1 sprig rosemary
  • 1 sprig thyme
  • ¾ cup heavy cream or full-fat coconut milk
For the pumpkin soup:
  • (1 cup of the parsnip soup from above)
  • 1½ cups pumpkin puree*
  • ½ cup low-sodium or homemade chicken or vegetable stock
  • ½ teaspoon cinnamon
  • ¼ teaspoon turmeric
  • 1 tablespoon honey (optional)
  • Sea salt and freshly ground black pepper, to taste
Instructions
  1. Melt the butter over medium heat in a very large skillet or Dutch oven that has a lid. Add the shallots and cook, stirring frequently, until fragrant and softened, about 3 minutes. Raise the heat to medium-high and add the parsnips. Cook, stirring occasionally, until the shallots are well browned and the parsnips are browned in spots, 8-10 minutes. Add the wine and let it bubble away for 2-3 minutes, until most of the liquid is gone.
  2. Add the chicken stock, rosemary, thyme, and a little sea salt and bring to a boil. Cover, reduce the heat so the mixture simmers, and cook for 20-25 minutes, until the parsnips are very tender when pierced with a fork.
  3. Carefully transfer the soup to a blender or food processor and process until smooth.
  4. Put one cup of the parsnip soup base into a saucepan with all the remaining ingredients listed for pumpkin soup. Cook over medium-low heat, stirring occasionally, until hot, about 10 minutes.
  5. Put the rest of the parsnip soup base back into the skillet and add the heavy cream or coconut milk. Warm over low heat, stirring occasionally, for about 5 minutes.
  6. To serve, divide the parsnip soup between four or six bowls. Add a generous dollop of pumpkin soup to one side of each bowl, and then use a butter knife to swirl the soups gently together in a circular motion. Sprinkle with salt and pepper, if desired, and serve hot.
Notes
*I use Farmer's Market Organic Pumpkin Puree. Any canned pumpkin should work (just make sure it's not pumpkin pie filling). Homemade puree will be delicious, too, although the color and thickness of the finished soup may vary.

This recipe makes 4 generous servings or 6 smaller appetizer servings.

If you don't want to swirl your soups, they're also delicious mixed together--after processing the parsnip soup base, just return it to the pot, add all the remaining ingredients, and cook over medium-low until hot. This may not be as pretty, but it will mean you only need to wash one pot!
Recipe by A Calculated Whisk at http://acalculatedwhisk.com/parsnip-and-pumpkin-soup/