Cream of Parsnip Soup with Toasted Pumpkin Seeds

Total Time:
1 hr 5 min
25 min
40 min

4 servings

  • 3 tablespoons peanut oil, plus 1/2 teaspoon peanut oil (or other nut oil), for pumpkin seeds
  • 1 leek (white and light green section), halved lengthwise, washed and thinly sliced
  • 1 jalapeno pepper, seeded and minced
  • 6 parsnips (about 1 1/2 pounds) peeled and thinly sliced
  • 6 ounces celery root (celeriac) peeled and diced
  • 4 cups chicken stock or broth
  • 1 large cooked russet potato, peeled and cubed (leftover baked potato can be used)
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground white pepper
  • 1/2 cup whipping cream
  • Lemon juice, to taste
  • 1/2 cup pumpkin seeds (pepitas)
  • Sprinkling fine sea salt
  • 2 teaspoons freshly grated lemon zest
  • Heat the peanut oil in a heavy 3 quart saucepan or Dutch oven. Add leek and jalapeno; saute 2 minutes until fragrant. Add parsnips and celery root; continue cooking for an additional 6 minutes. Add chicken stock, bring to a boil then lower heat. Simmer for 20 minutes. Remove from heat and stir in potato, celery salt and white pepper. Transfer to a blender, add cream and in 2 batches, process until mixture is smooth. Return to saucepan and keep warm. Squeeze in lemon juice, to taste. Adjust seasoning, as necessary.

  • In a small bowl, toss pumpkin seeds with nut oil. Toast in a fry pan until light golden brown (1 to 2 minutes). Sprinkle with salt.

  • Ladle soup into 4 bowls and sprinkle with pumpkin seeds and lemon zest.

  • Cook's Note: This recipe can be doubled or tripled.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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