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Roasted Pumpkin and Parsnip Soup with Walnut Oil

This soup is made by roasting chunks of pumpkin and parsnip until tender and caramelized, then blending them into a smooth, velvety purée. It features the earthy sweetness of roasted vegetables, enhanced by cumin and garlic, finished with a splash of walnut oil and crunchy pumpkin seeds for added texture and flavor. The final dish has a vibrant orange hue and a rich, creamy consistency.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium pumpkin peeled and cut into chunks
  • 2 large parsnips peeled and sliced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil for roasting and sautéing
  • 4 cups vegetable broth
  • to taste salt and pepper
  • 1 tablespoon walnut oil for finishing
  • ¼ cup pumpkin seeds toasted for garnish

Equipment

  • Baking sheet
  • Food processor or blender
  • Large pot
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the pumpkin chunks and sliced parsnips on a baking sheet. Drizzle with half of the olive oil, sprinkle the cumin, and toss to coat evenly. Roast until the vegetables are tender and slightly caramelized, about 30-35 minutes.
  2. While the vegetables roast, heat a tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, until it starts to turn golden.
  3. Add the roasted pumpkin and parsnips to the pot. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to blend the flavors.
  4. Using a blender or food processor, carefully blend the mixture until completely smooth and creamy. If the soup is too thick, add a bit more broth to reach your desired consistency.
  5. Return the blended soup to the pot and warm it gently over low heat. Season with salt and pepper to taste, adjusting the flavor as needed.
  6. Toast the pumpkin seeds in a dry skillet over medium heat until golden and crisp, about 3-4 minutes. Keep an eye on them to prevent burning.
  7. Serve the hot soup in bowls, drizzled with a splash of walnut oil. Sprinkle toasted pumpkin seeds on top for added crunch and flavor.

Notes

For a vegan variation, skip the walnut oil or substitute with a different plant-based oil. Adjust salt and pepper to taste after blending.