Get 15% Off Plant-Based Nutrition Certificate Holiday Sale
Recipes » Soups » Roasted Pumpkin and Parsnip Soup
CNS Logo
Roasted Pumpkin and Parsnip Soup Recipe

What You'll Need

1 baking pumpkin (2.5 – 3 lbs)

2 medium parsnips

½ tsp nutmeg

4 cups water

½ tsp salt (optional)

How to Make It

1 Preheat oven to 425 degrees F.

2 To roast the vegetables: Peel the parsnip and cut into ½-inch thick pieces. Cut the pumpkin in half along the equator. Use a big spoon to scoop out the seeds. You can roast the seeds and use as garnish on the soup.

3 Sprinkle the nutmeg inside the pumpkin halves.

4 Place the parsnip in a baking dish. Place the pumpkin, cut-side-down, over the parsnips. Add 2 cups of water to the baking dish. Roast at 425 degrees F for about 60 minutes.

5 The pumpkin is ready when it collapses and is soft enough to scoop out the flesh. Remove from the oven and let cool slightly.

6 When the pumpkin is cool enough to handle, use a large spoon to scoop out the flesh.

7 Place the pumpkin, parsnips, and any liquid from the pan into a blender. Add 1 ½ cups of water and the salt. Purée until smooth.

8 You might need to add another ½ cup or so of water to reach a smooth, pourable consistency. Make sure it is hot water, to keep your soup hot.

9 Garnish with parsley, pumpkin seeds, or chives and serve.

Cooking Tips

You can use a variety fall squash in this recipe. Acorn, Celebration, and Kabocha would all taste great.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

We’ve partnered with renowned online education provider eCornell, to offer a revolutionary program to help you understand the importance of diet and nutrition for your life. In a few short weeks arm yourself with the knowledge you need to improve your overall health, learn new skills, or even inspire a career change. Hear what people are saying.

100% online, work at your own pace
Attentive and interactive learning team
Science-based foundation
A trusted credential

Sign up for our free newsletter

Inspiring articles and recipes in your inbox