cream of parsnip soup with toasted pumpkin seeds

Author of this recipe: Josue Connie

Creamy parsnip soup with toasted pumpkin seeds | Savory, smooth, & packed with flavor | Vegetarian, gluten-free. Perfect comfort food!

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Ingredients

• - Fresh parsnips (main ingredient)
• - Onions (for flavor, key ingredient)
• - Vegetable broth (rich in flavor, base ingredient)
• - Cream (adds richness and smoothness, important ingredient for texture)
• - Garlic cloves (for extra depth of flavor, essential ingredient)
• - Thyme (herb for aroma and taste, common ingredient)
• - Salt (to season the soup, basic ingredient)
• - Black pepper (to add a peppery kick, key seasoning)
• - Toasted pumpkin seeds (for crunch and nutrition, unique ingredient)
• - Olive oil (for toasting the pumpkin seeds, healthy fat)
• *Note: Ensure all ingredients are fresh or high-quality for optimal taste and texture in your cream of parsnip soup with toasted pumpkin seeds.

Steps

1. ### Cream of Parsnip Soup with Toasted Pumpkin Seeds Recipe
3. #### Introduction:
4. Creamy parsnip soup is a comforting winter dish that combines sweet, earthy flavors with a smooth texture. Adding toasted pumpkin seeds enhances the flavor profile, making it even more delightful. This recipe is perfect for cozy evenings and can be easily adapted to suit dietary preferences.
6. #### Ingredients:
8. - 4 large parsnips
9. - 1 medium onion
10. - 3 garlic cloves
11. - 2 tablespoons olive oil
12. - 1 cup chicken or vegetable broth
13. - 1/2 teaspoon ground nutmeg
14. - Salt and pepper, to taste
15. - 2 tablespoons butter
16. - 1/2 cup heavy cream (optional)
17. - 1 tablespoon honey
18. - 1/4 cup pumpkin seeds
20. #### Instructions:
22. 1. **Prepare the Parsnips:**
23. - Scrub the parsnips thoroughly under cold running water.
24. - Peel them and cut into small, bite-sized pieces.
26. 2. **Sauté the Vegetables:**
27. - In a large pot, heat olive oil over medium heat.
28. - Add chopped onion and garlic; sauté until the onions are translucent (about 5 minutes).
30. 3. **Add Parsnips and Broth:**
31. - Add the parsnip pieces to the pot.
32. - Pour in chicken or vegetable broth.
33. - Bring the mixture to a boil, then reduce heat and let it simmer for about 20-25 minutes until the parsnips are tender.
35. 4. **Blend the Soup:**
36. - Using an immersion blender, blend the soup directly in the pot until smooth.
37. - Alternatively, you can transfer the soup to a regular blender and blend until smooth before returning it to the pot.
39. 5. **Seasoning and Enhancements:**
40. - Stir in ground nutmeg, salt, and pepper to taste.
41. - For extra richness, add heavy cream (optional).
42. - Add honey for a touch of sweetness.
44. 6. **Toast Pumpkin Seeds:**
45. - In a small skillet over medium heat, toast the pumpkin seeds until they are golden brown and fragrant (about 3-4 minutes).
46. - Remove from heat and set aside to cool slightly.
48. 7. **Serve:**
49. - Ladle the soup into bowls.
50. - Top with toasted pumpkin seeds for garnish.
51. - Serve immediately while warm.
53. #### Tips:
54. - For a vegan version, use vegetable broth instead of chicken broth.
55. - To make it more substantial, consider adding cooked lentils or chickpeas to the recipe.
56. - Garnish with fresh herbs like parsley or thyme for an extra burst of flavor and color.
58. #### SEO Keywords:
59. - Creamy parsnip soup
60. - Pumpkin seeds toasted
61. - Winter comfort food
62. - Vegan soup recipe
63. - Healthy fall meal
65. By following these detailed steps, you can create a delicious and hearty cream of parsnip soup with toasted pumpkin seeds. Perfect for those chilly autumn nights!

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