Ingredients
Scale
- 2 TB Avocado Oil
- 2 1/2 – 3 Cups Shallots, thinly sliced ((about 6 largish bulbs))
- 3 Garlic Cloves, thinly sliced
- 1 1/3 lbs Pumpkin, peeled, seeded, and chopped into large chunks ((about 2 ¼ – 2 ½ cups purée) )
- 5 oz Parsnips, peeled and chopped
- Salt + Pepper, to taste
- 2 Cups Full-fat Coconut Milk
- 1 1/4 Cups Vegetable Stock
- 3/4 Cup Vegan Crème Fraîche ((see recipe, below))
- 1/3 Cup Chestnuts, coarsely chopped ((could also use pepitas))
- 1/4 Cup Parsley, finely chopped + more for garnish
Vegan Crème Fraîche
- 2 Cups Vegan Cream Cheese
- 1 Cup Silken Tofu
- 2 TB Fresh Lemon Juice
- 1/4 Cup Water
- 1/2 tsp Salt
Instructions
- Heat oil in a large pot over medium heat. Add shallots and garlic and fry until lightly golden (4-5 minutes).
- Add pumpkin and parsnips and season with salt and pepper. Cook for 8-10 minutes or until beginning to soften. If using pumpkin puree, add in step 3, instead.
- Add coconut milk and vegetable stock and bring to a boil. Lower to a simmer and cover, cooking until vegetables are tender (approximately 15-20 minutes).
- Purée the soup in batches or use an immersion blender. Add additional coconut milk or water if it is too thick. Season to taste with salt and pepper.
- Mix together crème fraîche, chestnuts, and ¼ Cup parsley.
- Divide the soup among bowls and dollop with a spoonful of the crème fraîche mixture and sprinkle with additional parsley.
Vegan Crème Fraîche
- Combine all ingredients in a blender and blend until smooth.
- Chill at least one hour.
- Category: Main Course, Side Dish, Soup