People always think soup is a cold meal, but I like to eat it, even on rainy days. There is certainly something to be said for a wet and turbulent day on the couch with an old movie and a bowl of hot soup. And this light herbal pumpkin with olive and parsnip soup is definitely in the right place. This rich and creamy soup has a slightly nutty and sweet taste in the mouth. It is garnished with a combination of red onions and Cuban pepper to give the mixture a mild and slightly spicy flavour. All the rain that falls on the windows and the gray skies outside, this soup will warm your soul.
All the benefits of pickled pumpkins and parsnips in a light shell
For this soup I used butternut squash, which is actually a fruit, and parsnip. Both offer tons of electricity separately, but in combination they form a power plant. Both the pumpkin and the parsnip are relatively low in calories and high in fiber. Cholesterol doesn’t exist, and fat is so minimal that it’s not mentioned. Both the pumpkin and the parsnip contain almost 500 mg of potassium per cup. The brown pumpkin contains almost all your RDA in vitamin A, 48% in vitamin C, B-6, calcium and magnesium. Pasternak contains 37 grams of vitamin C, B-6, calcium and magnesium. As you can see, the combination of these two food sources offers many nutritional benefits.
Pumpkin with roasted walnuts and parsnip
- 1 large pumpkin in oil, peeled, crumbled and coarsely chopped
- 2 medium sized parsnips, peeled, powdered and coarsely ground
- 2 tablespoons of olive oil or extra virgin avocado oil
- 2 cloves of garlic, minced meat
- 1 teaspoon fresh parsley
- 1/2 oregano
- 1/2 teaspoon finely chopped dried rosemary
- 1/4 teaspoon dried thyme
- salt and pepper to taste
- 2 cups low sodium chicken or vegetable broth
- Align the large baking paper with the baking paper and put it aside.
- Put all the ingredients, except the broth, in the large bowl and throw them in the combination.
- Put the vegetables on the filled bakery, not too crowded. If the vegetables are too close together, divide them and use a second baking tray.
- Bake until the vegetables are tender and lightly browned around the edges, for about 20-30 minutes.
- Remove the vegetables from the oven and let them cool for 5 to 10 minutes.
- Put the vegetables with the chicken stock in the mixer and pulser until they are smooth. You can use as many as you like.
Nutritional information
Pumpkin soup with fried walnuts and parsnip.
Service costs
151 calories fat 45
Daily value* (in %)
Fat 5g8% fat
Saturated fat 1g6
34mg1% sodium
potassium 701mg20
Carbohydrates 25g8
Fibers 5g21% Fibers 5g21
Sugar 5g6
Protein 4g8
vitamin A 13288IU266
Vitamin C 35mg42
calcium 84 mg8
Iron 1mg6%
* The daily percentage values are based on a 2,000 calorie diet.
Fried pumpkin soup with nuts and spices and parsnip
Although this soup deserves all the effort, some people find adding parsnip too cumbersome. Larger, more mature parsnips contain a stiff, ligated middle rib that needs to be removed. The easiest way is to cut the parsnip lengthwise into quarters and remove the stem. It is very easy to distinguish the central trunk because it is darker in colour than the flesh of the parsnip. Use the knife carefully and cut slices on both sides along the line between the stem and the flesh, allowing the stone to be loosened. Cut the parsnip into bite-sized chunks and place them in a large bowl. Clean the pumpkin with the vegetable peeler and cut it in half. Just remove the middle of the seed with a large spoon. Cut the pumpkin into large pieces and put the parsnip in the bowl. Add oil and spices, then throw them on the suit and make sure all parts are covered. Bake it for the auction. Allow the blender to cool slightly and mix until the desired consistency is achieved. So enjoy it!
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