Cut the pumpkin and parsnip into medium-sized pieces and mix them in a bowl with maple syrup, chopped thyme, salt and cayenne pepper.
Heat the oven to 190°C and roast them for about 30 minutes.
Bring 1/2 liter of water to boil and cook the soba noodles. It usually takes not longer than 2-3 minutes.
Cool the noodles down and mix them with the roasted vegetables.
Add the truffle oil and season the salad with salt, chili and cayenne pepper.