Low-Carb Without Meat

Pumpkin Soup with Parsnip and Feta

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Average: 5 (3 votes)
(3 votes)
Pumpkin Soup with Parsnip and Feta
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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in

Healthy, because

Even smarter

Parsnips are a good source of potassium, which strengthens the cardiovascular system, while pumpkin contains vitamin A, which helps support healthy vision and skin.

Hokkaido pumpkins are easiest in this recipe, but feel free to use whichever variety you have on hand. 

Ingredients

for
4
Ingredients
14 ounces Parsnips
14 ounces Pumpkin peeled and seeded (such as Hokkaido)
1 onion
1 inch fresh ginger
1 garlic
1 tablespoon butter
1 teaspoon red Curry powder
34 ounces Vegetable broth
2 tablespoons Pumpkin seed
3 ounces Whipped cream
salt
freshly ground peppers
6 ounces Feta
1 tablespoon Lemon oil
How healthy are the main ingredients?
ParsnipPumpkinFetaPumpkin seedWhipped creamonion

Preparation steps

1.

Peel and dice the parsnips. Cut the pumpkin flesh into cubes. Peel the onion, the ginger and the garlic, cut into small cubes and cook in hot butter in a pan until translucent. Add diced pumpkin, parsnip and curry and cook briefly. Pour in the broth and simmer gently for 25-30 minutes.

2.

Meanwhile, toast pumpkin seeds in a dry frying pan.

3.

Puree the soup. Stir in the cream and add broth to the desired consistency. Boil again and season with salt and pepper.

4.

Crumble the cheese on top, drizzle with lemon oil and serve garnished with pumpkin seeds.