Testing out new soups for the holidays and concocted a recipe worth sharing! Parsnip and pumpkin is not a typical combination when you think of soup, but they make a surprisingly delicious combo! Parsnip is one of those root vegetables that is often bypassed in the produce aisle, but with its high fiber, potassium and vitamin C levels deserves a place on your plate. Try it out and see for yourself. Warms you up from the inside out.
Oh and I must add, preparing certain vegetables (pumpkin squash and sweet potatoes especially) are made so simple with an instant pot. Not only do they cook more quickly, but the steam pressure cooking method does not require the addition of added oils, which can cause oxidation at high temperatures (inflammatory to the body) and also add extra calories to a dish (for those trying to cut extra calories this cooking technique is a win).
I bought my instant pot during the height of the pandemic and probably use it at least 3-5 times per week. For anyone who is on the fence about this investment, I am a big fan of the time and calorie saving benefits of this device! Plus it is super versatile - with its 7-IN-1 functionality, it not only acts as a pressure cooker, but also a slow cooker, rice cooker, yogurt maker, steamer, sauté pan and food warmer.
See notes below to prepare this recipe without an instant pot.
The other must have tool for all the soup lovers out there is an immersion blender. Saves you the step of having to transfer the soup into a blender to puree by allowing you to blend it up right in the pot. Works great for smoothies and also sauces too!
See notes below to prepare this recipe without an instant pot.
The other must have tool for all the soup lovers out there is an immersion blender. Saves you the step of having to transfer the soup into a blender to puree by allowing you to blend it up right in the pot. Works great for smoothies and also sauces too!
| Prep Time | 5 min |
| Cook Time | 15 min |
| Servings |
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Ingredients
- 1 small pumpkin
- 2 parsnips scrubbed and chopped into 1 inch pieces
- 1 leek washed and thinly sliced
- 1 can lite coconut milk
- 2 cloves minced garlic
- 1.5 tsp turmeric
- 1 tsp sea salt I love to use maldon's for its bold salty flavor
Ingredients
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Instructions
- To Make: Cut pumpkin in half, scoop out flesh and seeds and place on trivet with 1 cup water. Cook in instant pot* for 10 minutes on high pressure. Allow to cool and scoop out flesh. Return to instant pot and to it add remaining ingredients. Cook on high for 8 minutes. Use an immersion blender to puree soup and serve with pumpkin seeds.
Recipe Notes
* If you do not have an Instant pot, this recipe could be made by baking the pumpkin in the oven (20-30 minutes at 350 degrees F.) and then following the remaining recipe instructions by cooking in a soup pot on the stove.
