This delicious pumpkin and parsnip soup is creamy and perfect for a quick meal. You can easily customize it with common ingredients like carrots or potatoes. The warm flavors of ginger and nutmeg make this soup a cozy choice for chilly days!
Ingredients Needed
- 10g (0.35 oz) fresh ginger
- 2 shallots
- 150g (5.3 oz) parsnip
- 500g (1.1 lbs) pumpkin (e.g., butternut)
- 1 apple
- 1 liter (4 cups) water
- 1 Tbsp vegetable stock
- 1 tsp salt
- Pepper to taste
- 2 Tbsp apple cider vinegar
- 2 pinches of nutmeg
- Fresh thyme for garnish
How To Make Pumpkin And Parsnip Soup
- Sauté Aromatics: Chop the ginger and shallots. Heat olive oil in a pan, add them and roast for 3-5 minutes until fragrant.
- Add Vegetables: Cut the pumpkin into squares. Peel and chop the apple and parsnip. Add them to the pan and roast for another 5 minutes.
- Simmer Soup: Pour in the water, add the vegetable stock, salt, and pepper. Let it simmer on medium heat for about 15-20 minutes until the veggies are soft.
- Blend and Season: Add the apple cider vinegar and nutmeg. Puree the soup until smooth. Taste and adjust seasoning with thyme, salt, and pepper as needed.
- Serve: Serve hot, topped with pumpkin seeds, a drizzle of pumpkin seed oil, fresh thyme, and vegan cream.
Recipe Tips
- Adjust the Thickness: If you prefer a thicker soup, reduce the amount of water or blend in extra-cooked vegetables like potatoes for creaminess.
- Season Gradually: Taste the soup as you cook and add more salt and pepper slowly. This way, you can control the flavor better.
- Experiment with Spices: Feel free to add other spices like cinnamon or curry powder for a unique twist. This can change the flavor profile and make it even tastier!
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover pumpkin and parsnip soup cool until it reaches room temperature. Then, pour it into an airtight container. Store in the fridge for up to 3 days.
- Freeze: To freeze the soup, let it cool completely and then transfer it to a freezer-safe container. It can be frozen for up to 2 months. To thaw, move the soup to the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and heat over medium-low heat, stirring often, for about 5-10 minutes until it is heated through.
Nutrition Facts
Serving Size: 1 cup (250g)
- Calories: 773
- Total Fat: 50g
- Saturated Fat: 31g
- Cholesterol: 145mg
- Sodium: 581mg
- Potassium: 989mg
- Total Carbohydrate: 59g
- Dietary Fiber: 12g
- Sugars: 22g
- Protein: 24g
Try More Easy Soups:
Pumpkin And Parsnip Soup
Description
This delicious pumpkin and parsnip soup is creamy and perfect for a quick meal. You can easily customize it with common ingredients like carrots or potatoes. The warm flavors of ginger and nutmeg make this soup a cozy choice for chilly days!
Ingredients
Instructions
- Sauté Aromatics: Chop the ginger and shallots. Heat olive oil in a pan, add them and roast for 3-5 minutes until fragrant.
- Add Vegetables: Cut the pumpkin into squares. Peel and chop the apple and parsnip. Add them to the pan and roast for another 5 minutes.
- Simmer Soup: Pour in the water, add the vegetable stock, salt, and pepper. Let it simmer on medium heat for about 15-20 minutes until the veggies are soft.
- Blend and Season: Add the apple cider vinegar and nutmeg. Puree the soup until smooth. Taste and adjust seasoning with thyme, salt, and pepper as needed.
- Serve: Serve hot, topped with pumpkin seeds, a drizzle of pumpkin seed oil, fresh thyme, and vegan cream.
Notes
- Adjust the Thickness: If you prefer a thicker soup, reduce the amount of water or blend in extra-cooked vegetables like potatoes for creaminess.
- Season Gradually: Taste the soup as you cook and add more salt and pepper slowly. This way, you can control the flavor better.
- Experiment with Spices: Feel free to add other spices like cinnamon or curry powder for a unique twist. This can change the flavor profile and make it even tastier!
Pumpkin And Parsnip Soup