In a Dutch oven heat oil over medium-high heat. Add onion and celery; sauté 3 to 4 minutes or until softened. Add parsnips, carrots, pumpkin pie spice and broth; bring to boiling. Reduce heat; simmer, covered, 15 to 18 minutes or until vegetables are fork-tender. Stir in tofu.
Working in batches, ladle mixture into a blender; blend until smooth. Transfer soup to a clean pot; season with salt and pepper to taste. Cover, and cook over low heat 5 minutes or until heated through. Ladle into soup bowls, sprinkle with parsley (if desired), and serve.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.