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parsnip soup

Parsnip Pumpkin Soup

Creamy parsnip pumpkin soup
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Cuisine American
Servings 4
Calories 161 kcal


  • 2 cup pumpkin puree
  • 2 cups fresh water
  • 2 parsnip
  • 2 potatoes
  • 2 cloves garlic (baked)
  • 1/4 bulb yellow sweet onion
  • 1 tbsp vegetable stock (powder)


  • Preheat the oven 365F.
  • Roast parsnip in the oven until tender.
  • In a large saucepan add water cooked pumpkin,potatoes, vegetable stock, garlic and onion.
  • Pour the soup into a blender soup and roasted parsnip. Puree untill smooth and creamy.
  • Stir in vegan youghurt or vegan sour cream.


Calories: 161kcalCarbohydrates: 38gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 17mgPotassium: 865mgFiber: 8gSugar: 7gVitamin A: 9532IUVitamin C: 37mgCalcium: 57mgIron: 2mg
Keyword parsnip, parsnip pumpkin soup, vegan parsnip soup
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