Parsnip and pumpkin soup: Roast parsnips and pumpkin in the oven with olive oil and rosemary. Sautée onions and garlic in your soup pan and deglaze with some white wine. Add your roasted parsnips and pumpkin, cover with water, toss in a bouillon cube, chopped fresh thyme and rosemary and bring ingredients to a boil. Remove from heat, blend with immersion blender and serve with homemade sourdough croutons and fresh parsley. Bon appétit!