-
1
Heat oil in a large soup pot.
-
2
Saute the onions for 5 to 7 minutes on a medium flame to draw out the natural sugar (the onions should be a golden color but not browning).
-
3
Add the squash or carrots, sweet potato, celery, cumin and sea salt.
-
4
Allow the vegetables to sweat out their liquid and soften, about 7 minutes.
-
5
Add vegetable stock and cover.
-
6
Cook over a medium flame allowing the vegetable to completely soften, about 25 to 30 minutes.
-
7
Puree the mixture in a blender.
-
8
Return soup to pot and adjust the salt.
-
9
Add the ginger juice, orange concentrate and syrup (if necessary).
-
10
Heat soup through for a few minutes
-
11
Saute the shallots in corn oil for 3 minutes.
-
12
Add the parsnips and allow them to soften for 7 minutes, adding a little liquid if they begin to stick to the pan).
-
13
Add the balance of the stock and cover.
-
14
Cook the soup on medium to low heat for 25 minutes.
-
15
Remove a small amount of soup and place it in a bowl, add the miso and stir until dissolved.
-
16
Stir in the miso mixture back into the soup add cinnamon and vanilla and simmer for 3 minutes.
-
17
Puree soup in a blender.
-
18
Swirl parsnip soup with squash soup and top with gremolata.
-
19
Place the pumpkin seeds in a food processor and grind (using the pulse button) to a coarse meal.
-
20
Remove from processor and add to bowl with zests.
