I know pumpkin soup is a classic at this time of year, but this parsnip and pumpkin soup recipe is more filling with the extra root vegetable, offers a fuller body of flavour and gets you two of your five a day per serving.
NUTRITIONAL INFORMATION
This recipe can comfortably serve four smaller lunchtime servings or two larger bowls. The following information is based on four servings per recipe.
Each serving of this recipe contains 96 calories, 2g of protein and 2.5g of fibre. Per serving, this recipe provides two thirds of your daily vitamin A, a quarter of your daily B2 and 20% of your daily vitamin C.
It also contains 10% of each of the following:
- B5
- B6
- Vitamin K
- Folate
HOW TO STORE AND REHEAT/ DOES IT KEEP?
Yes, you can store this in an airtight container in the fridge for up to 5 days, and either warm it through again on the hob or put it in the microwave for 4-5 minutes, stirring halfway.
Can I freeze it?
Absolutely. Once again, make sure it’s in an airtight container and you can freeze a batch for a later date. Defrost before reheating when you’re ready to serve.
SUBSTITUTIONS
There’s a lot going on in this recipe, and almost everything in it has a viable substitution available. But try to only substitute one or two things if you need to make some changes. You’ll end up with a totally different soup if you’re substituting everything.
- Pumpkin – Butternut squash is the best substitution, sweet potato works if yours in a pinch.
- Parsnips – They shouldn’t really be substituted, but if you need to bulk up your volume, use potato.
- Date syrup – Can be swapped for any liquid sweetener, such as maple syrup or agave.
- Sunflower oil can be subbed for any vegetable oil.
- The Maple Bacon Seasoning – I’m using the Wicked Kitchen Maple Bacon Seasoning (it’s delicious on potatoes, highly recommend getting some). But I know that’s a very niche ingredient. This product contains maple syrup and paprika, with a sweetener and paprika both in the recipe, you can skip this if you don’t want to find an alternative, simply add an extra ½ tsp paprika. But you can also swap this for a smoky yeast seasoning.
SMOKED PARSNIP AND PUMPKIN SOUP RECIPE
A sweet and smoky autumnal vegetable soup recipe with sweet date syrup, smoked paprika and a pinch of chilli.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Smoked Parsnip and Pumpkin Soup
A sweet and smoky autumnal vegetable soup recipe with sweet date syrup, smoked paprika and a pinch of chilli.
Course Lunch, Soup
Cuisine British
Keyword Pumpkin Soup Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Calories 96 kcal
Ingredients
- 1 small culinary pumpkin cubed and peeled
- 1 tsp sunflower oil
- Pinch of salt
- 1 tbsp sweet smoked paprika
- 4 small parsnips cubed
- 2 tbsp date syrup
- Pinch of salt
- 1 tsp maple bacon seasoning
- 1 tsp chilli powder
- 1 tsp garlic powder
- 1 litre vegetable stock
Instructions
- Preheat oven to 190c.
- Add your pumpkin and all the ingredients before the parsnips to a mixing bowl and toss to coat the pumpkin in the oil and seasoning. Transfer the coated pumpkin to a baking tray. Do the same with the parsnips and all the remaining ingredients prior to the stock. Place both trays in the oven.
- Roast both trays for approximately 35 minutes.
- Transfer cooked vegetables to a pan, slowly add the stock and blend until smooth. Start with 600ml and add more until you reach your desired consistency. I used about 850ml.
- Turn the heat on for about 5 minutes and warm through for about 5 minutes or until the soup is hot.
