Creamy Pumpkin and Parsnip Soup with Green Pesto

I made my dinner the other day by the motto "necessity is the mother of invention." I had to get dinner on the table, and the fridge was almost empty… I found one last bag of frozen pumpkin puree, plus a parsnip and some potatoes, so I decided to make soup. I have to admit it turned out to be a tasty combination. I used balsamic glaze because I had run out of the pumpkin seed oil I wanted to use. The glaze gave the soup an interesting, slightly tart note, though.

Pumpkin season is still going, so you can make this soup from a whole pumpkin. The parsley in the pesto can be replaced with fresh cilantro, and instead of balsamic glaze you can use pumpkin seed oil.

If you happen to have more parsnip than you need for the soup and you're wondering what to do with it, I recommend gnocchi. Delicious!

Pumpkin and parsnip cream soup with ginger and green pesto

Directions:

Peel the parsnips, potatoes, onion and pumpkin, cut them into large cubes, spread them on a baking sheet, drizzle with olive oil and roast until soft (this takes about 15 minutes). Transfer the vegetables to a pot, add the peeled and diced ginger and the apple, pour in the broth (or add the pumpkin puree instead) and cook for about 15 minutes. Blend, season to taste, then ladle into bowls. Top with a dollop of pesto, drizzle with balsamic glaze or oil, and serve.

Pesto:

Wash and dry the parsley or cilantro and pick off the leaves. Peel the garlic. Blend all the pesto ingredients, or grind them in a mortar. Season to taste.

Enjoy!

I've added this recipe to the "Be Fit for Spring" event