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164 kcal
45 min.
Recipe for Roasted Pumpkin, Pear and Parsley Root Cream Soup
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164 kcal
0 kcal
163.9
4.9g
6.9g
28.6g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Pumpkin7.5× cup (870 g)
- Vegetable broth400 ml
- Coconut milk1× cup (230 ml)
- Pear1× piece (130 g)
- Onion1× piece (120 g)
- Parsley, root1× piece (80 g)
- Pumpkin seeds2× tablespoon (20 g)
- Broccoli sprouts2× tablespoon (16 g)
- Olive oil1× tablespoon (10 g)
- Garlic1× clove (5 g)
- Sweet paprika1× teaspoon (3 g)
- Salt4× pinch (2 g)
- Pepper, black1× pinch (1 g)
- Thyme, dried, ground0.5× pinch (1 g)
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How to make Roasted Pumpkin, Pear and Parsley Root Cream Soup
1. Peel the pumpkin, cut into smaller pieces and remove the seeds. Peel and dice the parsley root. Peel the pear, quarter it and remove the core. Slice the onion into feathers and peel the garlic, leaving it whole.
2. Place the prepared vegetables in an ovenproof dish. Season with salt, pepper, paprika and thyme. Drizzle with olive oil and roast in a preheated oven at 200°C for 35 minutes.
3. Heat the vegetable stock in a pot, then add the roasted vegetables and the pear. Blend everything into a smooth cream, gradually adding coconut milk.
4. Toast the pumpkin seeds in a dry pan.
5. Serve the soup topped with pumpkin seeds and broccoli sprouts.
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