Roasted Parsnip and Spiced Pumpkin Seed Soup
This soup features roasted parsnips and butternut squash blended into a smooth, velvety puree, topped with spiced pumpkin seeds. Aromatic spices like cinnamon and thyme enrich the flavor, while the roasted vegetables give it a hearty, earthy texture with a vibrant orange hue.
Equipment
- Baking sheet
- Food processor or blender
Ingredients
- 2 large parsnips peeled and chopped
- 1 lb butternut squash peeled, seeded, and chopped
- 2 tablespoons olive oil for roasting
- 1 teaspoon ground cinnamon warm spice flavor
- 1 teaspoon fresh thyme chopped
- 4 cups vegetable broth
- 0.5 cup pumpkin seeds spiced and toasted
- 1 teaspoon cumin for pumpkin seeds
- 1 pinch paprika optional, for smoky depth
- to taste salt and pepper
Instructions
- Arrange the chopped parsnips and butternut squash on a baking sheet. Drizzle with olive oil, sprinkle with cinnamon, and toss to coat evenly. Roast in a preheated oven at 400°F (200°C) for about 25-30 minutes, until the vegetables are tender and slightly caramelized.
- Meanwhile, spread the pumpkin seeds on a small baking sheet. Toss with cumin, paprika, a pinch of salt, and a drizzle of oil. Toast in the oven for 5-7 minutes until golden and fragrant, then set aside.
- Once roasted, transfer the parsnips and squash to a blender or food processor. Add the vegetable broth and blend until smooth and creamy, adjusting the consistency with more broth if needed.
- Pour the soup into a large pot and gently heat over medium-low, stirring occasionally. Season with salt and pepper to taste, and let simmer for 5 minutes to meld the flavors.
- Meanwhile, sprinkle the toasted pumpkin seeds over the top of the soup or serve on the side for added texture and flavor.
- Serve the soup hot, garnished with a few thyme leaves or a swirl of cream if desired. Enjoy the velvety texture and warm spices in each spoonful.
