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a bowl of smoked parsnip and pumpkin soup on a grey wooden tray

Smoked Parsnip and Pumpkin Soup

A sweet and smoky autumnal vegetable soup recipe with sweet date syrup, smoked paprika and a pinch of chilli.
Course Lunch, Soup
Cuisine British
Keyword Pumpkin Soup Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4
Calories 96 kcal

Ingredients

  • 1 small culinary pumpkin cubed and peeled
  • 1 tsp sunflower oil
  • Pinch of salt
  • 1 tbsp sweet smoked paprika
  • 4 small parsnips cubed
  • 2 tbsp date syrup
  • Pinch of salt
  • 1 tsp maple bacon seasoning
  • 1 tsp chilli powder
  • 1 tsp garlic powder
  • 1 litre vegetable stock

Instructions

  1. Preheat oven to 190c.
  2. Add your pumpkin and all the ingredients before the parsnips to a mixing bowl and toss to coat the pumpkin in the oil and seasoning. Transfer the coated pumpkin to a baking tray. Do the same with the parsnips and all the remaining ingredients prior to the stock. Place both trays in the oven.
  3. Roast both trays for approximately 35 minutes.
  4. Transfer cooked vegetables to a pan, slowly add the stock and blend until smooth. Start with 600ml and add more until you reach your desired consistency. I used about 850ml.
  5. Turn the heat on for about 5 minutes and warm through for about 5 minutes or until the soup is hot.

Serve and enjoy!