I know what you’re thinking, but there is no pumpkin in this soup.
Parsnips, turnips, and sweet potatoes, yes, but no pumpkin. See? I’m branching out into other fall flavors.
This soup is sweet, creamy, and comforting. Roasting the vegetables with thyme and olive oil gives them great flavor (as does a generous splash of wine). In my opinion, though, serving the soup with a dollop of tangy creme fraiche and drops of rich olive oil is what really makes it so fabulous.
Here, olive oil is used for roasting the vegetables, sauteing the onion to make the base, and for finishing the soup. I love this olive oil as a finish because you can really taste the earthy goodness of it, which is a great counterpoint to the sweet roasted veggies. I hope you love this soup as much as I do!
P.S. Did you know there’s a lot of fraudulent olive oil being imported and sold in our country? Sometimes olive oil labeled as “extra-virgin” has lower-quality olive oils mixed in, or even other oils altogether (like canola). Tom Mueller has written a whole book about it called Extra Virginity: The Sublime and Scandalous World of Olive Oil. You can also read a blog post about it here.