INGREDIENTS
Servings: 5
Extra virgin olive oil
2 tbsps + 2 tsps (optional)
Onion, diced
1
Carrots
1 cup, peeled, diced
Parsnips
1 cup, peeled, diced
Pumpkin puree
1 cup (canned)
Vegetable broth
4 cups
Lemon juice
1 tsp
Salt
to taste
Fresh ground black pepper
to taste
Dried cilantro
½ tsp
Garlic
1 clove, minced
Fresh parsley
3 tbsps, chopped
Paprika
1/8 tsp (optional)
Pumpkin Soup
Prep:
20 m
Cook:
1 h
10 m
Ready in:
1 h
30
m
DIRECTIONS
- Add olive oil to a pot to preheat. Add onions; cook stirring until tender and translucent. Add parsnips and carrots, cover and let cook until lightly softened (5 minutes).
- Add pumpkin and broth, bring to simmer, cook covered on low until tender (about half an hour).
- Add lemon juice, season with cilantro, salt, and pepper; taste to adjust seasonings. Set aside to let cool.
- With an immersion blender, smoothen the soup or do it in batches in a food processor. Adjust the thickness of the soup with more water, if necessary. Heat the pureed soup through.
- In a small skillet, heat olive oil with minced garlic and parsley over low heat for a couple of minutes. Stir in paprika. Serve the soup with a teaspoon of garnish on top.
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