Hearty Vegetable Soup

    1 hour 10 min

    The star of this soup is pumpkin puree. This soup is absolutely delicious and packed full of nutritious vegetables. It's a great winter warmer. Serve with a crusty roll for a hearty meal.

    28 people made this

    Serves: 5 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 150g carrots, peeled and chopped
    • 150g parsnips, peeled and chopped
    • 245g pumpkin puree
    • 1 litre vegetable stock
    • 1 teaspoon lemon juice
    • 1/4 teaspoon salt or to taste
    • 1/4 teaspoon ground black pepper or to taste
    • 1/2 teaspoon ground coriander
    • Optional garnish
    • 2 teaspoons olive oil
    • 1 clove garlic, finely chopped
    • 3 tablespoons chopped fresh parsley
    • 1/8 teaspoon paprika

    Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

    1. Heat 2 tablespoons olive oil in a large saucepan. Stir in onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and parsnips. Cover and cook until vegetables have softened slightly, about 5 minutes.
    2. Stir in the pumpkin puree and stock. Bring to the simmer and reduce heat to low. Cover and let simmer until vegetables are tender, about 40 minutes. Add lemon juice, salt, pepper and coriander. Taste and adjust seasonings, if necessary. Remove from heat and allow to cool.
    3. Ladle soup in batches into a liquidiser and blend until smooth (or use an hand blender). If soup is too thick, thin with additional stock. Return pureed soup to the saucepan and heat through.
    4. To make the garnish, heat olive oil in a small frying pan. Cook garlic and parsley over low heat 1 to 2 minutes. Stir in paprika. Swirl a half teaspoon of garnish on each serving of soup.

    Pumpkin puree

    Can be found online. Alternatively, you could take cubed butternut squash and steam it until soft. Place into a food processor or liquidiser and process until smooth. Et voila, you have pumpkin puree!

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    Reviews & ratings
    Average global rating:

    Reviews in English (31)


    A nice hearty soup for a rainy day. One word of caution if you're a beginner like me: My parsnip yielded more than one cup but I thought what the heck, don't be wasteful... wrong! It really overpowered the rest of the flavors. After adding more of everything else to balance it out, it turned out to be quite a good vegetarian dish.  -  26 Oct 2009  (Review from Allrecipes US | Canada)


    A great, easy, healthy soup! I doubled the amount of pumpkin puree so i could empty my large can. It wasn't too pumpkin-y. To add some variety to my lunch-time soup later in the week, I added some black beans and salsa, mixed, reheated and enjoyed. It was yummy!  -  30 Oct 2009  (Review from Allrecipes US | Canada)


    I love this soup. Great on a cold rainy day. I add cayenne pepper to bowl right before serving and it adds a nice heat profile. Also, for the garnish, i like to put the parsley, garlic, cilantro in the food processor and make a pesto out of it. I find it intensifies the flavors of the garnish.  -  24 Oct 2009  (Review from Allrecipes US | Canada)