A little tang to the pumpkin butter. Wonderful fall soak! Serve with graham crackers, club crackers, or sliced apples.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 2 tablespoons olive oil (Optional)
- 1 onion, chopped
- 1 cup peeled, chopped carrots
- 1 cup peeled, chopped parsnips
- 1 cup canned pumpkin puree
- 1 quart vegetable stock
- 1 teaspoon lemon juice
- salt to taste
- ground black pepper to taste
- ½ teaspoon dried cilantro
- 2 teaspoons olive oil (Optional)
- 1 clove garlic, minced (Optional)
- 3 tablespoons chopped fresh parsley (Optional)
- ⅛ teaspoon paprika (Optional)
Instructions
- Heat 2 tablespoons olive oil in a large pot. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
- Stir in the pumpkin puree and stock. Bring to a simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper, and cilantro. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
- Ladle soup in batches into a food processor and blend until smooth (or use an immersion blender). If soup is too thick, thin with additional stock. Return pureed soup to the pot and heat through.
- To make the garnish, heat olive oil in a small skillet. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.
Reviews
This was yummy but for me it needs a bit more seasoning. I’ll have some leftovers tomorrow and will try adding curry (or maybe some harissa) as others have suggested.
Delicious and easy. Followed the recipe as written except I didn’t add the garnishes.
I didn’t get to making the garnish but I did the soup as written. How delicious & fresh! A complex taste without complex ingredients or steps.
So easy! So delicious! I added the garnish ingredients into the recipe, and instead garnished with a swirl of Ceylon cinnamon. My husband loved it and I loved the opportunity to use my immersion blender for the first time. I have to say, the lemon juice is marvelous; it really makes a difference! Next time I might garnish with pine nuts. This recipe is great as is and also is great as a jumping off place. OH, as others said, I used the whole can, but I can see using half and then using the rest for another soup! Or to make a dip or spread or something else wonderful. (Spread it on chicken parts with za’atar and sliced olives? Who knows? Use your imagination!)
When I think of Moroccan food, it includes warm earthy spices, such as curry, cinnamon and clove. The way the recipe is written, provides a good base for a soup that needs a little doctoring.
Tip- If you don’t like butternut squash soup or carrot soup, you will NOT like this recipe. The soup was simple to make but between the pumpkin and the carrots it was overwhelmingly sweet, for my taste. I added cumin, coriander, curry powder, cayenne pepper, and cilantro and I still thought it was too sweet and too bland.
Doubled the recipe to have extras for later. So good! A little sweet, a little savory, and a little tart with the lemon and added parsley and garlic
Delicious. Tasted as per recipe, liked it, but we like more heat so I followed another’s suggestion and added some adobo. Made the lamb kabobs recipe on this site into meatballs and placed one large into each bowl. Great contrast with the sweet and spicy. Will definitely make again, and again, and again. Thanks for the recipe!
Delicious. Added cumin and leeks. For a different garnish try toasted pumpkin seeds.
Having never tasted a “winter soup” I was quite excited to try this…but it appears neither my husband or I are in the fan category here. The consistency was one factor, with overall flavor another (a little bland, even with addition of Ancho chili powder).
great recipe! I used real pumpkin puree instead of canned and had fresh dill in the fridge therefore added some to soup after it was finished simmering. Everyone loved it! I doubled the recipe and thought I would freeze but didn’t make it to the freezer lol Thank u for sharing this recipe. I’ve never cooked with parsnip and look forward to again
This was really good. Instead of making the garnish I put the garnish ingredients directly in the soup (to taste), which gave it a good flavor. I also used extra vegetables which worked out fine but I think it made the soup thicker than it would have been otherwise.
My husband came home starving after a long day, had some of this soup, and said it warmed his tummy. It really hit the spot in his words. He liked it so much he went out and bought me more ingredients to make it for Christmas. Lol, I love it myself. It is so healthy and filling. I would recommend this to everyone. Thank you so much! N-
Yum.. good hot or cold. I added a dash of Goya Adobo Seasoning and used the whole container of pumpkin
Five stars because my young son eats it up! He isn’t one to eat veggies either. So I just smile while he shovels it in.
this is so good. I used the whole can of pumpkin and added 1/2 tsp curry and 1/4 tsp turmeric.
Great soup. I just added more spices, 2 onions & 7 cloves of garlic. Then 3 TBS lemon juice.
Expected to like this more than I actually did. Tasted pretty good but I got tired of it quickly. Husband not keen either. This was ok but I wouldn’t make it again. Thanks anyway!
This was a really delicious soup! Better than I expected! I used fresh pumpkin – softened and then pureed. I added fresh cilantro to it and pureed that too (in addition to the dried). However, forgot to puree the carrots – oops, although I don’t think it mattered at all. I also added paprika and turmeric to the main soup (after one reviewer’s comments about adding more spice). As I said it was really delicious, and I loved the lemon juice flavor – I added a bit more than recommended. Next time I’ll double the recipe to make more for my family as the kids happily ate it too.
This is a good base recipe, but it definitely needed more flavor, IMO. I added plenty of cayenne and cinnamon, along with a some cumin and curry powder (as another reviewer mentioned doing), and that was a significant improvement. I really liked the garnish, and I appreciated how easy this was to put together. I love pumpkin soup, and this recipe is a a very good starting point. Thanks for sharing!
Loved it! I did add curry to the soup and cayenne to the topping, but I like spices. Flavorful, filling and easy.