I love soup! And I find it very comforting and filling this time year.
This recipe was included in my local farmers’ market newsletter. I love my local farmers’ market. I am there practically every Saturday. In their weekly newsletter, this recipe was included. ***link below***
As with most recipes I find, as some of you know, I do some adjusting. Sometimes it is lots of adjusting. I say why not! Sometimes in a recipe there are ingredients I do not care for so I adjust it to what I like, since I am the one eating the final product.
Here is my list of adjustments to the recipe:
*substituted Japanese sweet potatoes for parsnips
*red onion instead of shallots
*chicken broth for vegetable broth (because that is what I had. Typically I do use vegetable broth)
*added 4 cloves of garlic
*added 3oz of goat cheese
*topped with shaved parmesan cheese instead of scallions and coconut cream
*made my own 5 spice – 2 tsp cinnamon; 2 tsp nutmeg; 2 tsp ground cloves; 3 stars of star anise; and 2 tsp white pepper – I have an extra coffee grinder so I put all ingredients in grinder and pulsed until the star anise was ground in,
And actually followed the directions for the soup.
**pumpkin, sweet potatoes, onions, goat cheese, and garlic from my local farmers’ market – Chapel Hill Farmers’ Market**