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Hokkaido Pumpkin Soup With Parsnip
This Hokkaido pumpkin soup with parsnip is a great healthy vegetable soup to make during winter. It changes from your typical carrot and parsnip soup as it is made with squash and a Chinese 5 spice seasoning.
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Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
6
Author:
Eloïse
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Ingredients
1x
2x
3x
▢
2
large parsnips
▢
1
small Hokkaido pumpkin
approximately 1 kg or 2.2. lbs
▢
2
tablespoons
olive oil
▢
6
cups
(
1,5
L
)
vegetable stock
or 2 bouillon cubes + water
▢
15
ounces
(
400
g
)
canned brown lentils
▢
⅔
cup
(
120
g
)
quinoa
▢
2
teaspoons
Chinese 5 spice seasoning
or 4 spice or gingerbread spice mix
▢
1
pinch of
salt
Instructions
Wash and peel the vegetables*. Cut them into relatively small pieces for them to cook more quickly.
Heat a large pot with olive oil. When hot, add the vegetables and roast them for 10 minutes over medium-high heat.
Add the vegetable stock and cover with a lid. Simmer over medium heat for 20 minutes or until the vegetables are cooked.
Rinse the quinoa under cold water. Cook it according to package directions. Drain when cooked
Drain and rinse the canned lentils.
Blend the soup with an immersion blender until perfectly smooth.
Season with salt and Chinese 5-spice. Serve with quinoa and lentils.
Notes
You can peel Hokkaido pumpkin with a potato peeler or add it to the soup with the skin on, as it is relatively thin.
Nutrition
Calories:
325
kcal
|
Carbohydrates:
59
g
|
Protein:
12
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Fiber:
13
g
|
Sugar:
11
g
Equipment
1 Cutting board
1 Sharp knife and vegetable peeler
Measuring cups and spoons or kitchen scales
1 Large pot
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