Description
This creamy pumpkin and parsnip soup combines sweet roasted pumpkin, earthy parsnips, fresh ginger, red curry powder, and a touch of cream. Topped with crunchy pumpkin seeds, tangy feta cheese, and lemon olive oil, it is a cozy and flavorful soup perfect for a comforting fall dinner.
Ingredients
- 400 g parsnips, peeled and chopped
- 500 g pumpkin, peeled, seeded, and chopped
- 1 onion, diced
- 10 g fresh ginger, finely grated
- 1 garlic clove, minced
- 15 g butter (about 1 tbsp)
- 1 tsp red curry powder
- 1 liter vegetable broth
- 2 tbsp pumpkin seeds
- 100 ml heavy cream
- Salt, to taste
- Black pepper, to taste
- 150 g feta cheese, crumbled
- 1 tbsp lemon olive oil
Instructions
- Peel and chop the parsnips and pumpkin into small, even pieces. Dice the onion, grate the ginger, and mince the garlic.
- Melt the butter in a large pot over medium heat. Add the onion and sauté for 2–3 minutes until softened.
- Add the ginger, garlic, and red curry powder. Cook for about 1 minute, stirring constantly.
- Add the chopped parsnips and pumpkin and stir well to coat with the spices.
- Pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are very tender.
- Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat for 2–3 minutes until lightly golden.
- Blend the soup with an immersion blender until smooth and creamy.
- Stir in the heavy cream and season with salt and black pepper to taste. Warm gently without bringing it to a boil.
- Ladle the soup into bowls and top with crumbled feta cheese and toasted pumpkin seeds.
- Drizzle with lemon olive oil just before serving.
Notes
- For a smoother soup, blend thoroughly until completely creamy.
- You can substitute feta with another mild crumbly cheese if desired.
- Adjust the amount of red curry powder to make the soup milder or more spicy.
- For a vegetarian version, use vegetable broth as listed and check that the cheese is suitable for your preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: German