A great winter-time vegetable soup, featuring pumpkin as the star.

Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
20 mins
total:
1 hr 30 mins
Servings:
5
Yield:
5 servings
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

147 calories; protein 2.3g 5% DV; carbohydrates 17.8g 6% DV; fat 8g 12% DV; cholesterolmg; sodium 625.3mg 25% DV. Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/27/2009
A nice hearty soup for a rainy day. One word of caution if you're a beginner like me: My parsnip yielded more than one cup but I thought what the heck, don't be wasteful... wrong! It really overpowered the rest of the flavors. After adding more of everything else to balance it out, it turned out to be quite a good vegetarian dish. Read More
(28)

Most helpful critical review

Rating: 3 stars
02/19/2011
Not bad not great. Read More
(4)
40 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
10/27/2009
A nice hearty soup for a rainy day. One word of caution if you're a beginner like me: My parsnip yielded more than one cup but I thought what the heck, don't be wasteful... wrong! It really overpowered the rest of the flavors. After adding more of everything else to balance it out, it turned out to be quite a good vegetarian dish. Read More
(28)
Rating: 5 stars
10/30/2009
A great easy healthy soup! I doubled the amount of pumpkin puree so i could empty my large can. It wasn't too pumpkin-y. To add some variety to my lunch-time soup later in the week I added some black beans and salsa mixed reheated and enjoyed. It was yummy! Read More
(16)
Rating: 5 stars
10/26/2009
I love this soup. Great on a cold rainy day. I add cayenne pepper to bowl right before serving and it adds a nice heat profile. Also for the garnish i like to put the parsley garlic cilantro in the food processor and make a pesto out of it. I find it intensifies the flavors of the garnish. Read More
(12)
Advertisement
Rating: 4 stars
12/01/2009
The first day I made this, I thought it was bland and not at all what I expected. I added cumin, crushed red pepper, and tons of black pepper, and still nothing. It sat uneaten in my fridge for three days until I decided to take it to work for lunch... I added a little curry powder and BAMMMMM!!! GREATEST. SOUP. EVER. Needs a lot more spice, a few days to sit, and then this is an incredible recipe! Thanks! Read More
(10)
Rating: 5 stars
12/17/2009
YUM!!!!!!!!!! I doubled the recipe and added about 1/2 cup of fresh cilantro and no oil. Delicious! Read More
(8)
Rating: 5 stars
10/18/2010
Very good soup! I also added the whole can of pumpkin (what do you do with the other half anyway?) and three good shakes of cayenne. I also only had chicken stock on hand and it worked well. Add some good bread and it's perfect for a chilly Fall day. Oh and an immersion blender is one of the best purchases I've ever made. Buy one! Read More
(7)
Advertisement
Rating: 5 stars
10/01/2010
Fantastic!!! Both my husband and I LOVED it. I pretty much followed the recipe using a supermarket pack of 2 carrots 1 big parsnip 1/2 a small leek 1 small celery stick 1 small turnip a lot of parsley and 1 sprig of dill. I added 1/2 a sweet onion. I sauteed everything but the herbs in olive oil for a few minutes before adding the pumpkin (1/2 a can) and the vegetable stock. I added salt pepper and dried cilantro to taste and simmered for about 45-50 min. covered. I then blended with an emersion blender. I made the garnish separately and included the dill which I had also chopped. I eyeballed the paprika and probably used much more than 1/8 tsp. Instead of adding the garnish to our bowls I added it into the soup since we ate 1/2 of it and will have the rest another day. I will definitely be making this soup again and again. It is very warming and filling so it is great for winter. I recommend the recipe highly. Read More
(7)
Rating: 5 stars
03/29/2011
This is definitely one of the best soup recipes I have made so far. There are so many interesting flavors and just delicious overall. Also it helps me get some servings of veggies which is also a plus! However I used an entire can of pumpkin puree as some of the reviews had said since there really isn't much you can do with half a can of pumpkin. I did not believe the pumpkin overpowered any of the other ingredients and actually preferred the extra pumpkin taste. Read More
(4)
Rating: 3 stars
02/18/2011
Not bad not great. Read More
(4)