Creamy Pumpkin & Parsnip Soup is the perfect compliment to a day full of all things cozy.
The Creamy Pumpkin & Parsnip soup is the perfect use for those “decorative” sugar pumpkins, you have sitting outside looking pretty. Thanks to the parsnip-ginger combo this soup has a gingery nutty flavor and plenty of nourishing ingredients for boosting immunity as we head into the cold season. Plus it calls for you guessed homemade pumpkin purée. Making homemade pumpkin purée is so simple. It’s literally 5 easy steps. Canned pumpkin will work as well but if you are new to roasting sugar pumpkins for pumpkin purée, it’s well worth the minimal effort.
How to Make Pumpkin Puree:
- Shop the Sugar Pumpkin: also called pie pumpkins they are 6-8 inches in diameter, free of bruises and soft spots
- Wash & Cut: Wash off any dirt before cutting pumpkin in half from stem to base.
- Scoop & Oil: Scoop out the inside stringy pumpkin and seeds. Saving the seeds for later to roast! Once the stringy part is removed brush with organic oil lightly.
- Parchment Paper & Baking Sheet: Place pumpkins skin side down on a baking sheet lined with parchment paper
- Roast: Place tray in 350℉ preheated oven, cook about 40 minutes or until pumpkin shell is soft to touch.Let cool and scrape out pumpkin from skin.
What are Parsnips?
Parsnips are a tuber root veggie, pale cream colored root, pictured above, in the same family as carrots and parsley. Parsnips have a sweet and nutty flavor and ultra creamy texture.
Super Food Performers:
Pumpkin:: fiber, vitamin K, vitamin C, potassium, iron, folate, niacin, copper, manganese, riboflavin
Parsnip:: a good source of vitamin C, which is good for skin integrity, absorption of iron, formation of collagen and warding off free radials.
Ginger:: used to reduce nausea, decrease pain during menstrual period and pain from osteoarthritis for centuries.
Celery:: luteolin a compound found in celery has been linked to reduction of age related inflammation and memory deficits.
How To Serve the Creamy Pumpkin & Parsnip Soup:
- week-night savior :: batch cook this soup ahead of time to have for work/school night supper
- before the feast :: whip up this recipe for the starter at Friendsgiving
- cozy weekend:: make this soup a part if your Saturday Night In, think clean warm socks, a fuzzy blanket and a new movie
Sidebar Nutrition blog is for you, so tell me what you think please. If you decide to give it a go share your pictures with me on IG and tell me how you love it in the comments below 😉
with gratitude,
J
Ingredients
- 7 cups pumpkin puree*
- 3 organic parsnips roasted, finely chopped**
- 1/2 white onion, chopped
- 1/2 cup celery, chopped
- 2 cloves garlic, minced
- 2 tsp. ginger, minced
- 2 cups organic vegetable stock
- 12oz. coconut milk
- 1 cup fresh squeezed orange juice
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. paprika
- pinch of sea salt
Instructions
- n large stock pot add onion sauté until translucent, add garlic, celery, ginger sauté for 7-8 minutes.
- Add parsnips, pumpkin puree, and vegetable stock. Stir and cook for 5 minutes.
- Pour in coconut milk stir to combine, using an immersion blender puree.***
- Add orange juice about 1 cup more or less to desired soup consistency.
- Serve immediately hot.
- Enjoy for up to 5 days refrigerated or freeze.
Notes
*See above in post for How To: Roast Pumpkin for Pumpkin Puree
**Roast parsnips on same tray as sugar pumpkins at 400 ℉ until tender and chop finely
*** transfer soup to high speed blender if you do not have immersion blender
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